Tacos al Pastor

Name: Tacos al Pastor
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Mexican,
Ingredients: 2 cups water; 2 guajillo chile pods seeds and stems removed; 1/2 cup coarsely chopped white onion; 3 cloves fresh garlic; 1 chipotle pepper in adobo plus 1 tablespoon sauce from can; 1/2 cup chicken broth; 1/4 cup original; 1/4 cup pineapple juice; 2 tbsps white vinegar; 1 tbsp ground annatto; 1 tsp McCormick® Oregano Leaves; 1/2 tsp McCormick® Ground Cumin; 1/2 tsp kosher salt; 1 1/2 pounds boneless pork loin cut into 1/4-inch thick slices; (6-inch) corn tortillas; 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 water
2 guajillo chile pods, seeds and stems removed
1/2 cup coarsely chopped white onion
3 cloves fresh garlic
1 chipotle pepper in adobo plus 1 tablespoon sauce from can
1/2 cup chicken broth
1/4 cup Cholula® Original Hot Sauce Substitutions available / Cholula® Extra Hot Sauce
1/4 cup pineapple juice
2 tablespoons white vinegar
1 tablespoon ground annatto Substitutions available / achiote paste
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Ground Cumin
1/2 teaspoon kosher salt
1 1/2 pounds boneless pork loin, cut into 1/4-inch thick slices Substitutions available / boneless pork shoulder, cut into 1/4-inch thick slices
(6-inch) corn tortillas 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 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, 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 McCormick® Chili Powder to the marinade in place of rehydrated, dried guajillo.