Al Pastor Tacos

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

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.