Al Pastor Tacos Recipe

In a bowl, combine pork shoulder with turmeric, garlic, cumin, smoked paprika, adobo sauce, pineapple juice, salt, and pepper. Toss to coat evenly; cover and marinate 45-60 minutes.

Prepare pineapple and red onion for serving by dicing pineapple and thinly slicing onion.

Sear or grill the marinated pork over medium-high heat until browned and cooked through, about 8-12 minutes.

Caramelize pineapple chunks on the grill or in a skillet until browned.

Soak cashews in water for 30-60 minutes, then drain.

Blend the cashews with 1/4 cup water, lemon juice, garlic, and salt until smooth and creamy. Add more water if needed for desired consistency.

Whisk adobo chipotle sauce with a tablespoon of water to loosen if very thick.

Cook rice according to package instructions.

Warm black beans in a saucepan with a pinch of salt.

In a large bowl, toss spinach leaves with cherry tomatoes, cucumber, olive oil, lime juice, and salt.

Warm tortillas on a dry skillet until pliable.

Spread a thin layer of cashew cream on each tortilla.

Top with pork, caramelized pineapple, onion slices, and chopped cilantro.

Drizzle a small amount of house adobo chipotle sauce over the fillings.

Squeeze fresh lime over the tacos if desired.

Plate two tacos per person with a side of rice and beans and a portion of spinach salad.