Tacos Al Pastor meat with S and XO options.

In Veracruz, where I grew up eating tacos al pastor, they prepared this marinated pork meat with spices, onions and pineapple on a vertical rotisserie. My mouth just salivates thinking about it. I’m able to still enjoy my childhood favorites by trimmifying them.  I hope you enjoy this recipe as much as I do.
 

Ingredients:
2-3 lbs of diced pork
2 tbsp refined coconut oil or evoo
1/4 cup diced onions

Dry ingredient mix:
2 tbsp of chili
1 tbsp of paprika
2 tbsp of cumin powder
3 tsp of pink salt
3 tsp of pepper
1 tsbp of onion powder
1 tbsp of garlic powder
Optional cajun spice (hotter)

Instructions:

In a hot skillet, I put the meat in with evoo or coconut oil to brown. Once it begins to brown, I add the spice mixture to the meat and cook until it is brown and some of the onions have been caramelized.
Watch video here, https://youtu.be/1SHCdwvszDI

To make a Deep S version:
Omit diced fresh onions, and use coconut oil. You can use Wonder Wraps, pg. 204-205 Trim Healthy Mama cookbook as they are DS friendly.
Add thinly slice cabbage and you could use chili garlic sauce (store bought sauce from Asian isle) as it doesn’t contain any carbs. Use up to 1 tbsp of Parmesan cheese if you must have cheese (green lid) pg. 224 Plan book.

Or you can make a big salad with mixed greens, cucumbers, with Magaly’s spicy DS dressing, (https://from-caterpillar-to-butterfly.com/2020/04/18/magalys-spicy-ds-dressing/) and pour about 5 oz of Al pastor meat, and 1 tbsp of Parmesan cheese.

My friend Coach Tisa Fournier from Break Free with Coach Tish suggested to add pineaple extract to the meat to give an authentic taste and still stay in within guidelines for Deep S.

You can use this meat in a crossover too. The original recipe from Veracruz calls for pineapples, corn tortillas and creamy jalapeno-guacamole sauce with shredded manchego or mozarella cheese, with onions and chopped cilantro. Add tomato or homemade jalapeno salsa, and oh my !!! Enjoy

If you don’t want a crossover and want the real taste of corn, make Tisa Fournier’s Masa Wonder Wraps, https://m.facebook.com/BreakFreeWithCoachTish/photos/a.109118017299229/125522705658760/?type=3

Update: my husband had an excellent idea to make Al pastor kabobs for dinner. This is a crossovers since I’m using pineapple. You can add veggies like bell peppers, purple and sweet onions, sliced zucchini and yellow squash. This was an awesome crossover.