Quick Tacos al Pastor
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas Recipe Type: Dinner Total Time: PT25M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 258
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 258
1 (15-ounce) package refrigerated pork roast au jus
1 cup well-drained unsweetened pineapple chunks, divided
1 tablespoon canola oil
1/2 cup red enchilada sauce
8 (6-inch) corn tortillas, warmed
1/2 cup finely chopped onions
1/4 cup chopped fresh cilantro
lime wedges , optional
salsa verde , optional
crumbled queso fresco , optional
Directions:
Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Source: tasteofhome.com
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Source: tasteofhome.com