Al Pastor Tacos

Recipe: Al Pastor Tacos

Al Pastor Tacos

A Sweet & Savory Mexican Street Food Classic
  • Cherry Point Tart with Gjetost Caramel and Preserved Walnuts close up
  • Julian Calcott placing sliced Preserved Walnuts on the Cherry Point Tart with Gjetost Caramel
  • Gjetost Cheese used in the Cherry Point Tart with Preserved Walnuts
Al Pastor is Spanish for “shepherd style,” suggesting a wonderfully rustic and satisfying quality. Our al pastor tacos have that going for them in spades. A homemade salsa fresca brings roasty notes that layer over the sweet and savory flavors of the pineapply pork for a combo that’s classic and delicious. Topped with avocado and queso fresco, tacos don’t get much better than this.
Cherry Point Tart with Gjetost Caramel, Preserved Walnuts and Whipped Creamnm from the topJulian Calcott cuts a slice of the Cherry Point Tart with Gjetost Caramel and Preserved WalnutsCherry Point Tart with Gjetost Caramel, Preserved Walnuts and Whipped Cream

Al Pastor Tacos
A Sweet & Savory Mexican Street Food Classic
  • Prep Time : 15 min.
  • Cook Time : 50 min.
  • Total Time : 1 hr. 5 min.
  • Serves 4-6

Ingredients

  • 1 package corn tortillas, preferably blue corn
  • 1 white onion, diced
  • 4 plum tomatoes, cut in half
  • 1 jalapeño, diced
  • 4 cloves garlic
  • 1 bunch cilantro
  • 1 avocado, sliced or cubed
  • 1 package Don Froylan Queso Fresco, 12 ounces
  • 1/2 pineapple, cut into 1/2 inch wedges
  • 1 lb ham, thinly shredded
  • 2 limes, quartered
  • 2 tbsp canola oil

Directions

  1. Preheat the oven to 350°. Prepare the salsa fresca by placing the jalapeno, the garlic, tomatoes, and half the onion onto a parchment-lined baking tray. Coat with 1 tablespoon of oil and plenty of salt. Place in oven until slightly browned, about 30 minutes. Blend the salsa with half the bunch of cilantro to desired consistency.
  2. Heat a medium sauté pan over medium high-heat cook pineapple until caramelized, about 5 minutes on each side. Remove the pineapple and drain the oil.
  3. Using the same pan, heat the other tablespoon of oil over medium-high heat. Add the shredded ham and cook until caramelized, about ten minutes. Deglaze with the salsa fresca. Set aside.
  4. Toast the tortillas on an open flame for about 20 seconds per side. Wrap in a kitchen towel or tin foil. Build the tacos with the pineapple, ham, and remaining cilantro. Garnish with avocado, crumbled queso fresco, and limes.

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