Tacos al pastor

€7.67 │ €1.92 per portion │ Serves 4 │ Under 30mins │ Mexico

Tacos al pastor are a weeknight hit. Filled with punchy pineapple and great with vegetarian pulled meat, these tacos al pastor are both fast to make and made to impress!

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

We love pairing tacos al pastor with a fresh salsa, for instance like a pico de gallo. We like to add this on the pulled meat, topped off with some hot sauce and maybe a milder sauce, like yoghurt mixed with garlic, lime juice, and fresh mint.

Of course, tacos go with many things - nachos, guacamole, slaw, salsas, salads and more. The sky is the limit!

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!

For tacos, keep the filling and tortilla separate. If you're at the office/have no hob access for the leftovers, tortillas can always be warmed in the microwave.

Utensils

• Sauté pot
• Frying pan (non-stick)
• Deep cooking spoon
• Spatula
• Clean cooking towel

Ingredients

• 12 taco corn tortillas
• 350g Vivera kebab (or your chosen alternative)
• 150g canned pineapple
• ~150ml pineapple syrup/juice
• 2 garlic cloves
• 1/2 stock cube for 50ml broth
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chilli powder/flakes
• 1/2 tsp cinnamon
• Olive oil
• Lime
• Cheese to grate
• Fresh herbs to top
• Hot sauce (optional)

Method

1. In a sauté pan on medium-high heat, sear veggie kebab or your chosen pulled meat in olive oil for about 3-5 minutes until browning.
2. Add garlic and keep moving for 1 minute.
3. Add the pineapple and stir for 1 minute.
4. Deglaze the pan with pineapple syrup. After another minute of stirring, mix in the spices and then add the broth. Simmer with the lid on for at least 10 minutes, mixing every once in a while to ensure it does not burn.
5. This is a great time to work on any salsas and sauces you want to top the taco with.
6. Time to warm the tortillas! You can warm them on the frying pan briefly for about 1 minute on each side, though we also recommend steaming them in the microwave to save time and avoid the tortillas sticking to the pan.
7. Prepare a clean cooking towel, splaying it open on the table. Place your tortillas - whether frozen or at room temperature - in the corners of the towel. Fold in the towel, making sure none of the tortillas are touching. You can add some more in the spaces in the middle. Essentially, you'll end up with a layered towel, a tortilla in each little 'pouch'.
8. Microwave the tortillas for 1 minute 30 seconds. Be careful handling the towel as the steam will escape very hot.
9. The tortillas be warm, soft, and pliable, keeping their shape under stress.
10. Warm your tortillas on a frying pan with a dash of oil for about 1 minute, until browned on each side.
11. Plate buffet-style, building as you go. (We usually do three tacos a portion - three for dinner, three for the next day's lunch. Hence the 12 tortillas.)
12. Consider hot sauce and extra fresh herbs on top to elevate the flavour.
13. Enjoy!