Quick Tacos al Pastor Recipe

By ldelmas

Ingredients

• 1 package (15 ounces) refrigerated pork roast au jus
• 1 cup well-drained unsweetened pineapple chunks, divided
• 1 tablespoon canola oil
• 1/2 cup enchilada sauce
• 8 corn tortillas (6 inches), warmed
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• Optional ingredients: crumbled queso fresco, salsa verde and lime wedges

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

Coarsely shred pork, reserving juices. In a small bowl, crush half of the pineapple with a fork.

In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, 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 4-6 minutes or until liquid is evaporated, stirring occasionally.

Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges.
Yield: 4 servings (2 tacos each).