Tacos al Pastor

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Recipes

Tacos al Pastor
Serving Size:4|Prep Time:20minutes + 6 hours marination time|Cook Time:45minutes
Tacos al Pastor

Ingredients

  • 1 pound pork shoulder or one 1 pound 4 oz. can of jackfruit in brine, drained, cut into 1/2 inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 tablespoon taco seasoning or chili powder
  • 1/2 cup orange juice
  • 1 whole chipotle pepper in adobo
  • 1 red onion diced and divided in half
  • 1 orange peeled and cut into 1/2 inch dice
  • 1/2 pineapple peeled and cut into 1/2 inch dice, about 2 cups
  • 4 cloves garlic minced
  • 1 jalapeno seeded and diced
  • 1 bunch cilantro chopped and divided in half
  • juice of 1 lime
  • 2 bunches radishes about 8, thinly sliced
  • 1 avocado diced (optional)
  • 1/2 cup Cotija or Feta cheese crumbled (optional)
  • 8 corn tortillas

Directions

Print Recipe
  1. Place diced pork or jackfruit in a medium bowl. Sprinkle on the salt, pepper, cumin and taco seasoning or chili powder and toss to coat dice evenly.
  2. Combine orange juice and chipotle pepper in a blender or food processor. Blend until smooth then pour over pork or jackfruit and stir to combine. Cover bowl and refrigerate at least 6 hours or overnight.
  3. Pre-heat oven to 350°F.
  4. Remove pork/jackfruit from marinade and place into a baking pan or oven-proof skillet. Add ½ the diced red onion, the diced orange, the diced ½ pineapple, 4 cloves of minced garlic, diced jalapeño pepper, ½ of the chopped cilantro and the lime juice to the pork/jackfruit and mix well. Reserve remaining cilantro and onion for topping tacos.
  5. Place the baking dish or skillet in the oven and cook for 45 minutes.
  6. Serve in a warm corn tortilla topped with sliced radishes, chopped cilantro, diced red onion, optional avocado and cheese, and a squeeze of fresh lime juice.

Chef's Narrative

The filling for this flavorful street taco can be made with pork or jackfruit for a meatless version.

Recipe Substitutions

Nutrition Facts:
For Pork Filling: NUTRITION FACTS: Total Calories per Serving: 390, Total Fat: 13g, Saturated Fat: 3.5g, Trans Fat: 0g, Sodium: 650mg, Potassium: 694mg, Total Carbs: 81g, Dietary Fiber: 8g, and Protein: 21g For Jackfruit Filling: NUTRITION FACTS: Total Calories per Serving: 330, Total Fat: 3g, Saturated Fat: 0g, Trans Fat: 0g, Sodium: 590mg, Potassium: 452mg, Total Carbs: 81g, Dietary Fiber: 9g, and Protein: 6g
Allergens:
Milk

Directions

Print Recipe
  1. Place diced pork or jackfruit in a medium bowl. Sprinkle on the salt, pepper, cumin and taco seasoning or chili powder and toss to coat dice evenly.
  2. Combine orange juice and chipotle pepper in a blender or food processor. Blend until smooth then pour over pork or jackfruit and stir to combine. Cover bowl and refrigerate at least 6 hours or overnight.
  3. Pre-heat oven to 350°F.
  4. Remove pork/jackfruit from marinade and place into a baking pan or oven-proof skillet. Add ½ the diced red onion, the diced orange, the diced ½ pineapple, 4 cloves of minced garlic, diced jalapeño pepper, ½ of the chopped cilantro and the lime juice to the pork/jackfruit and mix well. Reserve remaining cilantro and onion for topping tacos.
  5. Place the baking dish or skillet in the oven and cook for 45 minutes.
  6. Serve in a warm corn tortilla topped with sliced radishes, chopped cilantro, diced red onion, optional avocado and cheese, and a squeeze of fresh lime juice.

Chef's Narrative

The filling for this flavorful street taco can be made with pork or jackfruit for a meatless version.

Recipe Substitutions

Nutrition Facts:
For Pork Filling: NUTRITION FACTS: Total Calories per Serving: 390, Total Fat: 13g, Saturated Fat: 3.5g, Trans Fat: 0g, Sodium: 650mg, Potassium: 694mg, Total Carbs: 81g, Dietary Fiber: 8g, and Protein: 21g For Jackfruit Filling: NUTRITION FACTS: Total Calories per Serving: 330, Total Fat: 3g, Saturated Fat: 0g, Trans Fat: 0g, Sodium: 590mg, Potassium: 452mg, Total Carbs: 81g, Dietary Fiber: 9g, and Protein: 6g
Allergens:
Milk

Ingredients

  • 1 pound pork shoulder or one 1 pound 4 oz. can of jackfruit in brine, drained, cut into 1/2 inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1 tablespoon taco seasoning or chili powder
  • 1/2 cup orange juice
  • 1 whole chipotle pepper in adobo
  • 1 red onion diced and divided in half
  • 1 orange peeled and cut into 1/2 inch dice
  • 1/2 pineapple peeled and cut into 1/2 inch dice, about 2 cups
  • 4 cloves garlic minced
  • 1 jalapeno seeded and diced
  • 1 bunch cilantro chopped and divided in half
  • juice of 1 lime
  • 2 bunches radishes about 8, thinly sliced
  • 1 avocado diced (optional)
  • 1/2 cup Cotija or Feta cheese crumbled (optional)
  • 8 corn tortillas
 

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