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Al Pastor Pork Burrito
One of the most popular street foods in Mexico, here irresistible Al Pastor-style pork is tucked into a tasty burrito! Chef Santiago's marinated pork butt is roasted until tender with the traditional pineapple for a tangy kick of sweetness. The tender pork is wrapped up in a soft flour tortilla with mozzarella cheese and traditional rice and refried beans, then served with a refreshing avocado crema to cool and balance everything.
Nutritional facts
Protein
45g
Carbs
96g
Calories
970
Fat
44g
Ingredients
Canned Pinto BeansCanola and Olive Oil BlendButterOreganoPlum TomatoAvocado OilCuminCilantroGarlicAchiote PasteMozzarella CheeseSour CreamOnionJasmine RiceKosher SaltJalapeno PeppersGuajillo ChileChicken BaseApple Cider VinegarLime JuicePineapple JuiceTomatilloOrange JuiceAvocadoCanola OilWhole MilkFlour TortillaCanned PineapplePork Shoulder
Reviews
4.4
Based on 861 reviews
Tamara Kurt · 02/02/25
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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