Tacos al Pastor

Name: Tacos al Pastor
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Mexican,
Ingredients: 2 cups (500 ml) water; 2 guajillo chile pods seeds and stems removed; 1/2 cup (125 ml) coarsely chopped hite onion; 3 cloves fresh garlic; 1 chipotle pepper in adobo plus 1 tablespoon (15 ml) sauce from can; 1/2 cup (125 ml) chicken broth; 1/4 cup (60 ml) original; 1/4 cup (60 ml) pineapple juice; 2 tbsps (30 ml) white vinegar; 1 tbsp (15 ml) ground annatto; 1 tsp (5 ml) Club House® Oregano Leaves; 1/2 tsp (2 ml) Club House® Ground Cumin; 1/2 tsp (2 ml) kosher salt; 1 1/2 pounds (750 g) boneless pork loin cut across the grain into 1/4-inch thick slices; 12 (6-inch) corn tortillas warmed; cilantro lime; Chopped fresh cilantro; Chopped pineapple; Chopped tomato; Chopped white onion; Sliced avocado; Sliced jalapeños

Thin-sliced pork that’s been marinated in a tangy, spicy blend of dried chiles, onions, pineapple juice, and vinegar, and Cholula® Original Hot Sauce is the perfect filling for this popular dish originating from Central Mexico. Serve with an assortment of toppings ... ReadMore ReadLess

15 min

PREP TIME

10 min

COOK TIME

352

CALORIES

22

INGREDIENTS

Servings: 6 (2-taco)

INGREDIENTS

Tacos al Pastor
2 cups (500 milliliters) water
2 guajillo chile pods, seeds and stems removed
1/2 cup (125 milliliters) coarsely chopped hite onion
3 cloves fresh garlic
1 chipotle pepper in adobo plus 1 tablespoon (15 ml) sauce from can
1/2 cup (125 milliliters) chicken broth
1/4 cup (60 milliliters) Cholula® Original Hot Sauce
1/4 cup (60 milliliters) pineapple juice
2 tablespoons (30 milliliters) white vinegar
1 tablespoon (15 milliliters) ground annatto Substitutions available / achiote paste
1 teaspoon (5 milliliters) Club House® Oregano Leaves
1/2 teaspoon (2 milliliters) Club House® Ground Cumin
1/2 teaspoon (2 milliliters) kosher salt
1 1/2 pounds (750 grams) boneless pork loin, cut across the grain into 1/4-inch thick slices Substitutions available / boneless pork shoulder
12 (6-inch) corn tortillas, warmed Substitutions available / flour tortillas
Cholula® Cilantro Lime Cremosa Sauce
Optional Toppings
Chopped fresh cilantro
Chopped pineapple
Chopped tomato
Chopped white onion
Sliced avocado
Sliced jalapeños

KEY PRODUCTS

INSTRUCTIONS

1 Bring water to boil in medium saucepan. Remove from heat. Add chilies, making sure to fully submerge; let stand 15 – 20 minutes to rehydrate. Drain well. Transfer chilies to blender container. Add onion, garlic, chipotle and adobo sauce, broth, Original Hot Sauce, pineapple juice, vinegar, annatto, oregano, cumin and salt to blender. Cover. Process on high until smooth. Reserve 1/2 cup (125 ml) marinade for basting.
2 Place pork in large resealable plastic bag. Add remaining marinade, turning to coat evenly. Refrigerate at least 30 minutes or overnight for more flavor. Remove pork from marinade. Discard any remaining marinade.
3 Heat grill on medium-high heat. Grill pork 4 – 5 minutes per side, or until internal temperature reaches 145°F (62°C), basting with reserved marinade after turning. Remove pork from grill and transfer to cutting board; allow to rest 5 minutes. Slice into thin strips.
4 Serve pork in warm tortillas with desired toppings. Drizzle generously with Cholula® Cilantro Lime Cremosa Sauce to serve.

Tip: You can use extra chipotles in place of the guajillo chiles. Simply swap in 2 additional chipotle peppers in adobo and add 2 teaspoons (10 ml) Club House® Chili Powder to the marinade in place of rehydrated, dried guajillo.