Al Pastor Tacos

Marinade Ingredients:

1 Jar Abuela’s Traditional Red Chile Sauce

3 Tbsp Brown Sugar

1 Tsp. Cumin

1 Tsp Coriander

Salt and Pepper to taste

¼ Cup Lime Juice

¼ Orange Pineapple (frozen concentrate)

1 Onion diced

3 garlic cloves pressed

 

Building the Taco Ingredients:

3 lb Pork butt/shoulder

4-5 Limes cut into wedges

Slices or Chopped Pineapple (Fresh preferable)

Red Cabbage shredded

Cilantro chopped

Corn Tortillas (soft)

Queso Fresco or Cotija Cheese

Instructions:

Combine all of the ingredients in the marinade list together in a big bowl. Slice the pork into ½ steaks/pieces (recommend long ways for fewer pieces). Prepare (1 or 2 depending on how much meat you have) baking sheets lined with aluminum foil. Spoon some of the marinade to spread as a base on the baking sheets. Dip the pork one by one in the bowl of marinade and lay flat on the baking sheets. Then pour all remaining marinade evenly over the meat. Cover and refrigerate for 6-8+ hours.

When marinade process is complete, grill the pork meat using the marinade to baste them after just putting them on the grill. Getting them charred will add great flavor. When done, slice in long strips. Grill the pineapple slices/chunks to char them as well. Warm the tortillas on a comal/skillet. Build tacos using Al Pastor meat, shredded red cabbage, cilantro, pineapple, squirt of lime and can top with a little bit of cheese as desired. We also like to add additional Abuela’s Traditional Red Chile sauce on top.

Enjoy!

 

2 comments

Fresh Chile Co.

Hello Lisa!
Using concentrate just emphasizes the orange and pineapple flavors while using less liquid, you could substitute fresh orange and pineapple juice for the concentrate but the flavor might not pack as big a punch! Let us know what you think if you try it out!

-Your FCC Family

LISA DAVIDSON

For the Al Pastor recipe – “orange pineapple concentrate” I can’t find that, what should I use instead?

Leave a comment

Please note, comments must be approved before they are published