Pan method — warms the pork evenly while keeping the paleo tortilla soft and flavorful, just like fresh from the grill.
Al Pastor Gluten Free Tacos with Mild Chili de Arbor Salsa
Meal credits 1
Juicy pork al pastor marinated with pineapple, garlic, and island spices, wrapped in a paleo-friendly tortilla and paired with a smoky, mild chili de árbol salsa. A bold yet balanced dish that’s light, flavorful, and full of island-Mexican flair.
Ingredients
Pork Shoulder, Guajillo Chile, Chipotle Chile, Achiote, Apple Cider Vinegar, Garlic, Onion, Orange Juice, Pineapple Juice, Oregano, Pepper, Cumin, Lime Juice, Chile de Arbor, Pineapple, Cilantro, Tomatoes & Paleo Tortillas.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | - |
| Fat | Grams | - |
| Carb | Grams | - |
| Protein | Grams | - |
Heating Instructions
Add the chili de árbol salsa after heating for the perfect smoky kick. Garnish with diced pineapple or cilantro for a refreshing, authentic finish.
Remove salsa first. Heat wraps 1½–2½ minutes on medium-high, covered or vented. Let rest 30 seconds before serving. Add salsa after heating.
Remove salsa. Preheat to 370°F. Heat wraps 4–5 minutes until hot and slightly crisp. Add salsa after heating.
Remove salsa. Preheat to 375°F. Wrap paleo wraps in foil, heat 8–10 minutes until warm throughout.
Remove salsa. Heat wraps in a dry pan on medium for 1–2 minutes per side, until warm and pliable.