Tacos al Pastor
Serving Size:4|Prep Time:20minutes + 6 hours marination time|Cook Time:45minutes
Directions
  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
Ingredients
  • 1poundpork shoulderor one 1 pound 4 oz. can of jackfruit in brine, drained, cut into 1/2 inch dice
  • 1teaspoonsalt
  • 1/2teaspoonpepper
  • 1teaspooncumin
  • 1tablespoontaco seasoning or chili powder
  • 1/2cuporange juice
  • 1whole chipotle pepper in adobo
  • 1red oniondiced and divided in half
  • 1orangepeeled and cut into 1/2 inch dice
  • 1/2pineapplepeeled and cut into 1/2 inch dice, about 2 cups
  • 4clovesgarlicminced
  • 1jalapenoseeded and diced
  • 1bunchcilantrochopped and divided in half
  • juice of 1 lime
  • 2bunchesradishesabout 8, thinly sliced
  • 1avocadodiced (optional)
  • 1/2cupCotija or Feta cheesecrumbled (optional)
  • 8corn tortillas
AllergensMilk