Calle Sabor Al Pastor, priced per pound

Calle Sabor Taqueria meats are made with the traditional flavors of Latin American street food. Calle Sabor Al Pastor, priced per pound is a culinary gem deeply rooted in Mexican tradition, boasting a tantalizing blend of flavors and textures that captivate the senses. Originating from the streets of Mexico City, this iconic dish pays homage to the country's rich culinary heritage and is beloved by food enthusiasts worldwide.

Calle Sabor Al Pastor, priced per pound is typically served in tacos, garnished with fresh cilantro, diced onions, and a squeeze of lime, or enjoyed in other classic Mexican dishes such as tortas (sandwiches) or quesadillas. Its versatility and bold flavors make it a favorite choice for casual dining, street food adventures, and festive celebrations alike. With its rich history, bold flavors, and vibrant presentation, pork al pastor embodies the essence of Mexican cuisine, inviting diners on a culinary journey that is a delicious as it is culturally enriching.

Recipe

Al Pastor Tacos (Serves 6-8)

Ingredients

• 3 lbs. of pork al pastor
• 1 tbsp. vegetable oil
• 8 oz. pineapple juice
• 1 small pineapple, peeled, cored and cut into quarters lengthwise
• 1 medium white onion, finely diced
• 3/4 cup of finely chopped cilantro
• 18 flour tortillas
• Salsa Roja: Homemade or store bought
• 4 roma tomatoes
• 1/2 cup of small white onion, roughly chopped
• 2 cloves of garlic
• 4-6 dry chile de arbol (to taste)
• 1/4 cup of fresh cilantro

Instructions

1. Preheat oven to 350°F. Transfer pineapple pieces to a rimmed baking sheet lined with aluminum foil. Transfer to oven and roast until completely tender, about 25 minutes. Remove from oven and allow to cool slightly. Chop roasted pineapple into large chunks.
2. Preheat a pan on the stove on medium-high heat.
3. Add 1 tbsp. of vegetable oil
4. Empty the pouch of pork into the pan
5. Mix constantly. Cook for 4-5 minutes. Add pineapple juice and cook until nearly fully evaporated and pork is 165°F as registered by a food thermometer.
6. Serve meat and pineapple immediately with warmed tortillas, onion, cilantro, and salsa.

Salsa Roja

1. Toast the dried chiles in a dry skillet over medium heat for 1 minute or until fragrant, being careful not to burn them.
2. Place the chiles in a bowl and cover with hot water. Let them soak for 10-15 minutes until they are softened.
3. Place the tomatoes, garlic, and onion on a baking sheet and roast them under an oven broiler until they are charred and soft, about 5 minutes.
4. Place the tomatoes, garlic, onion, rehydrated chilies, and cilantro in a blender and blend until smooth. Season to taste with salt.