Al Pastor Tacos

SERVES
4
PREP TIME
45 minutes
COOK TIME
30 minutes

Mexican-seasoned ground browned and simmered in a roasted chili & pineapple sauce. Made into street tacos with soft corn tortillas, chopped white onion, smoky salsa, diced avocado, minced cilantro, and a squeeze of fresh lime.

Ingredients

Al Pastor Meat Filling
     OZO Mexican Ground  2 ¼ Cups
     Achiote Paste  3 Tablespoons
     Guajillo Chili Powder  2 Tablespoons
     Garlic Powder  1 Tablespoon
     Dried Oregano  1 Tablespoon
     Cumin, Ground  1 Tablespoon
     Kosher Salt  1 Tablespoon
     Black Pepper, Ground  ½ Tablespoon
     Pineapple Juice  1 Cup
     White Distilled Vinegar  ¾ Cup
4.5” Corn Tortillas, Warmed  10 Each
Fresh Pineapple, Small Diced  1 Cup
White Onion, Peeled, Finely Chopped  1 Cup
Cilantro, Roughly Chopped  1 Cup
Lime Wedges  10 Wedges
Plant-based Mexican Seasoned Ground

Directions

Step 1
In a blender, add achiote paste, guajillo chili powder, garlic powder, oregano, cumin, salt, black pepper, pineapple juice, and distilled vinegar. Puree until smooth. Set aside.
Step 2
To make the Al Pastor taco meat: In a sauté pan on medium heat, add Ozo Mexican Ground and cook until meat reaches an internal temperature of 165°F and is browned. Break apart ground as it cooks. When meat is fully cooked, drain grease from meat.
Step 3
In a lidded container, combine cooked Mexican ground and pineapple chili sauce until well mixed. Cover and refrigerate for 2 hours to marinate meat.
Step 4
Once meat has marinated, preheat oven to 350°F.
Step 5
In a baking dish, evenly spread marinated meat and bake covered for ~20 minutes to reheat.
Step 6
Build each taco in the following order:
1. 1 warmed corn tortilla
2. 1/4 cup Al Pastor taco meat
3. 1 teaspoon chopped fresh pineapple
4. 1 teaspoon chopped white onion
5. 1/4 teaspoon chopped cilantro
Step 7
Serve each taco with a lime wedge. Eat immediately.

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