Buffalo 'Al Pastor' Tacos

Directions

Preparations:

1. Heat the pulled buffalo in the package (I used an immersion circulator, but a simmering pot of water would also work). It's really nice to preheat the pulled buffalo in the package to keep anything from being dry.

2. Melt the butter in a medium sized saucepan.

3. Once melted and lightly foaming, add in the fresh or thawed frozen pineapple that has been cut into a large dice. 

4. Allow the pineapple to caramelize lightly on one side before adding in the lime juice, zest, and (highly recommended) chocolate habanero powder.

5. Mix to coat pineapple, about 30 seconds.

6. Add in the heated buffalo, turn to low, and cover.

7. Prepare fresh corn tortillas by cooking or heating them on a very hot flattop or cast iron skillet about 10 seconds on each side. Finished tortillas should be very pliable and smell amazing.

8. Put a smear of hot, refried black beans onto each tortilla being prepared (one tortilla per taco), then two pickled jalapeño slices.

9. Sprinkle lightly with grated cotija cheese.

10. Add a nice amount of pulled buffalo (~ 2 tablespoons) to each taco making sure to include some pineapple.

11. Top with extra cotija cheese and fresh cilantro.

These turned out remarkably good. I made it for my family and a family of our friends last night and not only was everything devoured, but EVERYONE (adults, teens, and kids down to 6 years old) loved it.

Hope this is helpful and you're all well. Love what you're doing and I'm really enjoying reading Dan's books.