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.
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What You Get
Al pastor marinated pork
What You'll Need
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.
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.
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.
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.