Street Tacos al Pastor
Handheld corn or flour tortillas filled with marinated, seared meat and topped with fresh onion, cilantro, and lime. Meat and tortilla types swap to create endless regional variations.
Ingredients
Method
Combine chopped onion, minced garlic, orange juice, lime juice, oregano, cumin, chili powder, and olive oil in a bowl. Stir to combine.
Add sliced or chunked meat to the marinade and toss until coated. Let sit for at least 10 minutes (or up to 8 hours, covered and chilled).
Heat a skillet or griddle over medium-high heat until very hot.
Working in batches, sear the meat 2–3 minutes per side until caramelized and cooked through. Transfer to a plate.
Warm tortillas on the hot skillet 20–30 seconds per side.
Fill each tortilla with cooked meat, top with diced red onion and cilantro, and serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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