Cooking Instructions
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Step 1
Combine the
Distilled White Vinegar (60 mL)
,
Onion (1/2)
,
Pineapple Juice (120 mL)
,
Achiote Paste (55 g)
, 1 tsp
Chicken Bouillon Powder (2 g)
,
Mexican Oregano (as needed)
,
Ground Cumin (as needed)
, and Adobo Sauce in a blender. Cover and blend until smooth.
Step 2
Place the
Pork Tenderloin (905 g)
in a freezer bag and pour in the mixture. Seal the bag, shake and press firmly with your fingers to distribute the marinade throughout the meat. Refrigerate for 4 hours.
Step 3
Combine the
Fresh Cilantro (8 g)
,
Poblano Pepper (1)
,
Evaporated Milk (160 mL)
,
Lime (1/2)
Juice, the remaining teaspoon of
Chicken Bouillon Powder (2 g)
,
Avocado (1)
, and
Chipotle Peppers in Adobo Sauce (1)
in a food processor or blender. Cover and process until smooth.
Step 4
Remove pork from the marinade and discard the marinade.
Step 5
Preheat your grill and cook the pork for 7 minutes on one side.
Step 6
Turn and cook for an additional 6 minutes or until the internal temperature is 145 degrees F (62 degrees C).
Step 7
Turn off the grill and allow the pork to rest on the grill for 5 minutes. Cut the pork into bite-size pieces.
Step 8
Place about 1/2 cup of pork in each
6-Inch Corn Tortillas (12)
. Top each taco with about 2 Tbsp of the creamy poblano chipotle sauce. Serve with
Fresh Pineapple Chunks (to taste)
and
Fresh Cilantro (to taste)
.
