PASTOR TACOS
Say hello to flavor! These Pastor Tacos with shredded Queso-Melt are the perfect mix of tender, tasty, and just the right pineapple crunch.
INGREDIENTS
8 oz Original Queso-Melt Block, shredded
2 lb pork shoulder
24 corn tortillas
1 tbsp canola oil
4 garlic cloves , minced
1 yellow onion, minced
1 tsp dried oregano
1 tsp black pepper
1 tsp ground clove
1 tbsp dried guajillo pepper
3 tbsp harissa
⅓ cup pineapple juice
¼ cup distilled white vinegar
1 pineapple, peeled, cored & cut into 4 sections
1 red onion, finely diced
2 cilantro bunches, finely chopped
INSTRUCTIONS
Heat oil in a pan over medium heat. Add garlic and onion, cooking until translucent.
Stir in the spices and harissa, cooking until fully incorporated.
Mix pineapple juice and white vinegar, then deglaze the pan with the mixture. Cook until the sauce reaches a paste-like consistency. Set aside to cool.
Cut the pork into 1/4-inch strips and toss with the cooled pastor paste.
Brush pineapple slices with oil and grill until cooked through.
Grill the pork until fully cooked.
Warm the tortillas on the grill.
Assemble the tacos by layering 2 tortillas, grilled pork, cilantro, red onion, and shredded Queso-Melt.
Serve and enjoy!