Ingredients

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Limes for squeezing

street tacos shells ( corn or flour)

2 Lbs ground pork

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Marinade/Cooking Sauce Ingredients

5 dried guajillo chilis, deseeded

3 dried ancho chilis, deseeded

2 chile chipotle in adobo, (2 peppers, not 2 cans)

¼ onion

6 garlic cloves

1 tsp Mexican oregano

1 tbsp achiote paste , or powder

¼ cup apple cider vinegar

¼ cup white vinegar

¼ cup water

½ cup pineapple juice (canned, not fresh)

1 tbsp kosher salt

1 tbsp Goya Adobo all purpose seasoning

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Original Taco Truck Green Sauce Ingredients

5 green chilis or jalapenos, stems removed and deseeded (heat control)

¼ white onion

4 garlic cloves

juice of a whole lime

1 tbsp kosher salt

hand full of cilantro

¾ + ⅛ cup of vegetable oil

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Upgraded Emulsified Taco Truck Green Sauce Ingredients

5 green chiles or jalapeños, stems removed and deseeded (adjust for heat)

¼ medium white onion

4 garlic cloves

Juice of 1 whole lime (about 2 tbsp)

1 packed handful fresh cilantro

1 tsp white vinegar (optional — adds tang + stability)

1 tbsp kosher salt

½ small avocado (natural emulsifier — gives creamy body)

⅞ cup (7 oz / ~200 mL) neutral oil — vegetable, canola, or avocado oil

⅛ tsp xanthan gum (insurance against separation)

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Marinade/Cooking Sauce Instructions

1. Steep dried chilis in boiling water for 10 or so minutes to soften

2. Throw marinade/cooking sauce ingredients into a clean blender and blend on high.

   Taco Truck Green Sauce Instructions

3. Throw into a clean blender all ingredients and blend on high, set aside

   Instructions

4. Cook slices of pineapple to cook some of the sugars and obtain char on both sides, around 10 mins per side.

5. Cook ground pork about ¾ through and add marinade/cooking sauce to pan and cook to remove rawness. If it gets dry, add some water and stir.

   Serving Instructions

6. With taco shells on a plate, place as much al pastor meat on shell

7. Garnish with diced charred pineapple, diced onion, chopped cilantro and squeeze of lime.

Upgraded Taco Truck Green Sauce Instructions

1. Blend the base - Add jalapeños, onion, garlic, lime juice, cilantro, vinegar, salt, and avocado to a high-speed blender. Blend until completely smooth and uniform.

2. Add xanthan gum - With the blender running on medium speed, sprinkle in the xanthan gum. Let it run for ~10 seconds to fully disperse and thicken slightly.

3. Emulsify - Increase to high speed and slowly drizzle in the oil in a thin, steady stream. The sauce should gradually turn lighter in color and thicken to a creamy, spoon-coating consistency.

4. Adjust - Taste and add more lime or salt if needed. If too thick, blend in 1–2 tbsp of cold water to loosen it.

5. Chill - Transfer to a squeeze bottle or jar and refrigerate at least 30 minutes before serving. It’ll thicken a bit more as it rests.