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Al Pastor Street Tacos with Pineapple Salsa

INGREDIENTS
🥣

INGREDIENTS

  • Pork, Al Pastor, 4/5#, Del Real, 2M/MA Product Code 121 – 17 lbs., 3 oz.
  • Tortilla, Flour and Corn, Don Pancho 6″ 12ct – 200 tortilla
  • Limes, raw – 25 fruit (2″ dia)
  • Quick Pickled Onions (SFR- School Food Rocks) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2 ⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
  • Pineapple Salsa (SFR- School Food Rocks) – 3 gal., 1 pt.
  • Pineapple, raw, all varieties – 3 gal., 1 pt. chunks
  • Tomatoes, red, ripe, raw, year round average – 3 qt., ½ c. chopped or sliced
  • Onions, raw1 qt., 2 tbsp., 2 tsp. chopped – 1 qt., 2 tbsp., 2 tsp. chopped
  • Peppers, jalapeno, raw – 1 pt., 1 tbsp., 1 tsp. sliced
  • Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp.
  • Lime juice, raw – 1 qt., 2 tbsp., 2 tsp.
  • Salt, table – 200 dash
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce

2

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Pineapple Salsa:

  1. Dice pineapple, tomatoes, red onions, and jalapeños.
  2. Chop cilantro (reserve 1/4 for taco garnish) and cut limes into wedges
  3. Combine pineapple, tomatoes, red onions, jalapeños, cilantro, and salt in a mixing bowl.
  4. Add lime juice and stir until evenly combined. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
4
Place sealed bag of Al Pastor in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds.Transfer al pastor to steam table pan and hold hot for service. Drain liquid. Critical Control Point: Hold hot at 135°F or above until service.
5
Place corn tortillas in hot holding cabinet for 5–7 minutes prior to assembly until warm and pliable.
6

Assembly:

  1. Place 1 & 3/8 oz (1.375 ounce) Al Pastor onto each tortilla.
  2. Top with 1/4 cup of pineapple salsa on each taco.
  3. Add 1/2 tsp of pickled red onions on each taco.
  4. Garnish each taco with 1/2 tsp chopped cilantro and 1 lime wedge.
  5. Serve 2 tacos per serving.
7
Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
🥣

INGREDIENTS

  • Pork, Al Pastor, 4/5#, Del Real, 2M/MA Product Code 121 – 17 lbs., 3 oz.
  • Tortilla, Flour and Corn, Don Pancho 6″ 12ct – 200 tortilla
  • Limes, raw – 25 fruit (2″ dia)
  • Quick Pickled Onions (SFR- School Food Rocks) – 1 pt., 1 tbsp., 1 tsp.
  • Onions, raw – 1 pt., 1 tbsp., 1 tsp. chopped
  • Vinegar, distilled – 1 pt., 1 tbsp., 1 tsp.
  • Beverages, water, tap, municipal – 2 ⅛ FL OZ
  • Sugar, Granulated, 25#, C&H Sugar, 404720 – ½ c., 1 tsp.
  • Salt, table – 1 tbsp., 1¼ tsp.
  • Pineapple Salsa (SFR- School Food Rocks) – 3 gal., 1 pt.
  • Pineapple, raw, all varieties – 3 gal., 1 pt. chunks
  • Tomatoes, red, ripe, raw, year round average – 3 qt., ½ c. chopped or sliced
  • Onions, raw1 qt., 2 tbsp., 2 tsp. chopped – 1 qt., 2 tbsp., 2 tsp. chopped
  • Peppers, jalapeno, raw – 1 pt., 1 tbsp., 1 tsp. sliced
  • Coriander (cilantro) leaves, raw – 1 pt., 1 tbsp., 1 tsp.
  • Lime juice, raw – 1 qt., 2 tbsp., 2 tsp.
  • Salt, table – 200 dash
🍴

INSTRUCTIONS

HACCP Process: #2 – Same Day Service

1

Wash and dry all produce

2

Prepare the Pickled Red Onions:

  1. In a small saucepan, combine vinegar, water, salt, and sugar. Heat until sugar is fully dissolved. Remove from heat.
  2. Slice red onions. Add sliced onions to a container and pour pickling liquid over onions. Stir to combine. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
3

Prepare the Pineapple Salsa:

  1. Dice pineapple, tomatoes, red onions, and jalapeños.
  2. Chop cilantro (reserve 1/4 for taco garnish) and cut limes into wedges
  3. Combine pineapple, tomatoes, red onions, jalapeños, cilantro, and salt in a mixing bowl.
  4. Add lime juice and stir until evenly combined. Cover and refrigerate for at least 30 minutes prior to service. Critical Control Point: Hold cold at 41°F or below until service.
4
Place sealed bag of Al Pastor in a steamer or boiling water. Heat for 45–60 minutes or until product reaches serving temperature. Carefully open bag to avoid steam burns. Critical Control Point: Product must reach an internaltemperature of 165°F for 15 seconds.Transfer al pastor to steam table pan and hold hot for service. Drain liquid. Critical Control Point: Hold hot at 135°F or above until service.
5
Place corn tortillas in hot holding cabinet for 5–7 minutes prior to assembly until warm and pliable.
6

Assembly:

  1. Place 1 & 3/8 oz (1.375 ounce) Al Pastor onto each tortilla.
  2. Top with 1/4 cup of pineapple salsa on each taco.
  3. Add 1/2 tsp of pickled red onions on each taco.
  4. Garnish each taco with 1/2 tsp chopped cilantro and 1 lime wedge.
  5. Serve 2 tacos per serving.
7
Serve immediately.
🛡️

FOOD SAFETY REMINDERS

  • Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
  • CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
  • CCP: Record time and internal temperature of product when received on daily log.
  • CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
  • Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • Serving Size2 Tacos
  • Yield100.00
NUTRITION FACTS
Serving Size
2 Tacos (292 gm)
Amount Per Serving
Calories
372.835
% Daily Value*
Total Fat 14.236 gm 21.902%
Saturated Fat: 5.035 gm 25.176%
Trans Fat: 0.000 gm
Cholesterol 35.128 mg 11.709%
Sodium 961.231 mg 40.051%
Total Carbohydrate 48.390 gm 16.13%
Dietary Fiber: 6.726 gm 26.905%
Total Sugars: 10.677 gm
Includes 0.999 gm of Added Sugars
Protein 15.977 gm 31.955%
Vitamin A: 14.598* 1.622%
Vitamin C: 53.471* 89.118%
Vitamin D: 0.000*
Calcium: 133.267 13.327%
Iron: 2.046 11.367%
Potassium: 609.020 12.958%
Saturated Fat % of Calories 12.155%
Added Sugar % of Calories 1.072%
* Indicates missing Nutrient Information.
^ Indicates user added nutrient.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes
to a daily diet. 2,000 calories a day is used for general nutrition advice.

MEAL COMPONENTS

  • 2 oz of Meat/Meat Alternates
  • 2 oz of Whole Grain-Rich
  • 0.25 cups Fruits

ALLERGENS

Wheat

ADDED SUGAR LIMITATIONS

Not applicable.

Vendors

  • C&H/Domino Sugar

Dates

  • Last Updated06-05-2026
  • Created05-23-2026