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Recipe:Tacos Al Pastor

  • Prep time: 15 minutes
  • Cook time: 1 hour

Chillis and pineapple are the key ingredients of the "al pastor" style, and both shine in this exciting departure from your traditional tacos.

Serves 6

Ingredients

  • WFF Pork Shoulder Boneless, thawed

    QTY 3 lbs.

  • Fresh Pineapple Slices

    QTY 8

  • Corn Tortillas for Tacos

    QTY 12-16

  • Red Onion, peeled and thinly sliced

    QTY ½

  • White Vinegar

    QTY ½ Cup

  • Fresh Cilantro, leaves

    QTY ½ Cup

  • Fresh Limes, cut in quarters

  • Salsa Verde, favorite brand

    QTY 12 oz.

  • Pickled Jalapenos, optional

  • Canola Oil

  • Guajillo Chiles, stemmed and seeded

    QTY 3

  • Garlic Cloves

    QTY 3

  • Oregano Leaves

    QTY 1 tsp.

  • Ground Cumin

    QTY ½ tsp.

  • WFF Fresh Black Peppercorns, cracked

    QTY 1 ½ tsp.

  • WFF Coarse Sea Salt

    QTY 1 Tbsp.

  • Ground Cloves

    QTY ¼ tsp.

  • 2 Tbsp. Achiote Paste or 1 Tbsp. Ground Annatto

  • 1 Canned Chipotle Pepper in Adobo Sauce, plus 1 Tbsp. Sauce

  • White Vinegar

    QTY ¼ Cup

  • Pineapple Juice

    QTY 1/3 Cup

Cooking
Directions

  1. Prepare the marinade. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes. Remove and place in a small bowl. Cover with ½ cup hot water and set aside.

  2. Add 1 Tbsp. of oil to skillet and add garlic, oregano, cumin. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. Cook for 1 minute, stirring often. Remove sauce from heat and place in the container of blender. Add soaked Guajillo Chiles and soaking water. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Set aside to cool.

  3. Using a large sharp knife, thinly slice pork to ¼” thickness. Place pork in a bowl and toss with marinade. Cover and refrigerate overnight or for at least 6 hours.

  4. Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes.

  5. Meanwhile, grill pineapple slices until slightly charred. Coarsely chop the pork and the pineapple and mix together. Taste and season with salt.

  6. Prepare the pickled red onions. In a small bowl, combine the onions and set aside.

  7. Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves. Serve salsa verde and limes on the side. *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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