GARDEIN® AL PASTOR TACOS
Yield Portion Size
| 5 lbs | |
| 1 cup |
Pineapple juice
|
| 3/4 cup |
Distilled white vinegar
|
| 3 tbsp |
Achiote paste
|
| 2 tbsp |
Chili powder
|
| 1 tbsp |
Ground cumin
|
| 1 tbsp |
Garlic powder
|
| 1 tbsp |
Kosher salt
|
| 1 tbsp |
Dried oregano
|
| 1 tbsp |
Cracked black pepper
|
| 1 medium |
Pineapple, cleaned and cored, sliced into 1/4" rings
|
| 1 tbsp |
Vegetable oil
|
| 1 |
White onion, chopped small
|
| 1/2 cup |
Loose pack cilantro, minced
|
| 24 |
Corn tortillas
|
| 12 |
Lime wedges
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 114 mg | 11% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 12 g | 19% |
| Iron | 11 mg | 59% |
| Potassium | 1468 mg | 0% |
| Calories | 762 kcal | 38% |
| Sodium | 1898 mg | 79% |
| Protein | 96 g | 192% |
| Polyunsaturated Fat | 2 g | 12% |
| Saturated Fat | 1 g | 3% |
| Sugars | 25 g | 3% |
| Vitamin C | 98 mg | 163% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
For the Al pastor marinade: combine the pineapple juice, vinegar, achiote paste, chili powder, cumin, garlic powder, salt, oregano, and pepper.
-
Step 2
Toss the marinade over the chick’n strips. Marinate for 1 hour in the fridge.
-
Step 3
Preheat grill to 400°F and preheat oven to broil. Toss pineapple rings with oil. Grill pineapple, about 2 to 3 minutes per side; until they are nice and charred. Grill the corn tortillas about 2 minutes per side.
-
Step 4
Spray a foil lined sheet pan with cooking spray. Transfer the marinated chick’n to sheet pan, using a slotted spoon or tongs to drain any excess marinade off the chick’n. Broil for about 3 minutes, flip the chick’n if needed. Allow for the chick’n to be charred and cooked thoroughly to 165°F.
-
Step 5
Add a couple pieces of chick’n to each tortilla. Garnish with onions, cilantro and grilled pineapple. Serve with lime wedges.
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