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Sunday Dinner: Tacos Al Pastor
Sunday Dinner: Tacos Al Pastor

Sun, Aug 21



Sunday Dinner: Tacos Al Pastor

Invite your family and friends to join you for a Sunday night dinner cooking class! This menu is dairy-free and gluten-free with vegetarian options.

This workshop is sold out.
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Time & Location

Aug 21, 2022, 5:00 PM – 6:00 PM EDT


About this class

What to expect in this workshop:

  • The menu: Pork Tacos Al Pastor with Zucchini and Corn Esquites
  • Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
  • One Fēst Chef Instructor will lead the way as you learn how to make a delicious Sunday dinner. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
  • Your Chef Instructor will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
  • This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
  • This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.


Serving Size: 4, adjust for what you need

Pork Al Pastor Skewers:

  • 2 pork tenderloins, Vegetarian substitution: whole button mushrooms or tofu or a blend of both
  • 3 dried guajillo chiles, remove stems and seeds
  • 3 tablespoons achiote paste
  • 1 small can pineapple rings or chunks
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 4-8 corn or flour tortillas

Zucchini and Corn Esquites:

  • 4 large zucchini
  • 4 cups corn (frozen or cut from the cob)
  • 1 small red onion
  • 3 tablespoons oil or clarified butter
  • ¼ cup feta or Cotija cheese, finely crumbled
    • Dairy-free substitution: vegan plant-based “feta”
  • ½ bunch fresh cilantro leaves
  • 1 jalapeño pepper (can sub ¼ of a green bell pepper if you don’t love heat)
  • 2 medium cloves garlic
  • 2 tablespoons mayonnaise
  • 1 fresh lime
  • Chile powder or hot chile flakes, to taste


  • measuring cups and spoons
  • cutting boards and sharp knife
  • paper towels
  • food processor or blender
  • mixing bowl
  • spatula
  • tongs
  • large skillet
  • grill, grill pan or oven broiler
  • wooden or metal skewers


  • Access for 1 person

    Tax: +$0.45 Tax+$0.14 service fee
    Sale ended



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