Good Eggs Meal Kits
Al Pastor Pork Tacos with Peach-Jalapeño Salsa
Product Details
Traditional pastor spins for hours, but on a busy weeknight, you can still enjoy a little taco inspo, by sautéing marinated pork and pairing with a sweet peach salsa.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Peaches
Green onions
Cilantro
Jalapeño pepper
Lime
Al pastor marinated pork
Corn tortillas
What You'll Need
Olive oil
Salt
Step 1
To make the peach salsa, pit and roughly chop the peaches (you should have about 1½ cups). Thinly slice ¼ cup of the green onions. Finely chop ½ cup of the cilantro, including the stems. Mince the jalapeño pepper, removing the seeds if you prefer less heat. In a bowl, combine the peaches, green onions, and cilantro, along with the jalapeño to taste. Add the juice of 1 lime, 1 tablespoon olive oil, season with salt, and mix to combine.
Step 2
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the marinated pork and cook undisturbed until browned, 5 minutes. Add a splash of water, stirring to scrape up any browned bits from the bottom of the pan. Continue to cook until crispy, even a little charred, 3 minutes longer.
Step 3
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
Step 4
To build the tacos, place the tortillas on plates, doubling them up. Fill with the pork al pastor, top with the peach salsa, and serve warm.
