Buffalo 'Al Pastor' Tacos
Buffalo 'Al Pastor' Tacos
Rated 5.0 stars by 1 users
Shared by Chris Black
Ingredients
-
1 package Wild Idea Pulled Buffalo
- 1/3 cup pineapple (fresh or frozen are fine)
- 1 tablespoon of butter
- Juice and zest of 1 lime
- 1 teaspoon chocolate habanero powder (omit if desired, but don't...)
- Refried black beans (homemade or canned)
- Pickled jalapeño slices
- Fresh cilantro to garnish
- Fresh corn tortillas
Ingredients:
Directions
Preparations:
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.
Melt the butter in a medium sized saucepan.
Once melted and lightly foaming, add in the fresh or thawed frozen pineapple that has been cut into a large dice.
Allow the pineapple to caramelize lightly on one side before adding in the lime juice, zest, and (highly recommended) chocolate habanero powder.
Mix to coat pineapple, about 30 seconds.
Add in the heated buffalo, turn to low, and cover.
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.
Put a smear of hot, refried black beans onto each tortilla being prepared (one tortilla per taco), then two pickled jalapeño slices.
Sprinkle lightly with grated cotija cheese.
Add a nice amount of pulled buffalo (~ 2 tablespoons) to each taco making sure to include some pineapple.
Top with extra cotija cheese and fresh cilantro.
