Tacos al Pastor with Creamy Poblano Chipotle Sauce
The pork in these Tacos al Pastor is made extra delicious by marinating in a mixture of pineapple, onion, and spices before grilling. The Creamy Chipotle Sauce with cilantro, chiles, lime juice, and avocado really rounds out the flavor of the tacos.
Total Time
35min
5.0
3 Ratings
Author: MAGGI®
Servings:
12
Ingredients
•
2
tsp
Chicken Bouillon Powder
, divided
•
4
Tbsp
Distilled White Vinegar
•
1/2
Onion
, roughly chopped
•
1/2
cup
Pineapple Juice
•
3
Tbsp
Achiote Paste
•
1/8
tsp
Mexican Oregano
•
1/8
tsp
Ground Cumin
•
2
lb
Pork Tenderloin
•
1/2
cup
Chopped
Fresh Cilantro
•
1
Small
Poblano Pepper
, deseeded, deveined, chopped
•
2/3
cup
Evaporated Milk
•
1/2
Lime
, juiced
•
1
Small
Avocado
, roughly chopped
•
1
Chipotle Peppers in Adobo Sauce
•
12
6-Inch Corn Tortillas
, warmed
•
to taste
Fresh Pineapple Chunks
(optional)
•
to taste
Chopped
Fresh Cilantro
(optional)
Cooking Instructions
1.
Combine the Distilled White Vinegar (4 Tbsp), Onion (1/2), Pineapple Juice (1/2 cup), Achiote Paste (3 Tbsp), 1 tsp Chicken Bouillon Powder (1 tsp), Mexican Oregano (1/8 tsp), Ground Cumin (1/8 tsp), and Adobo Sauce in a blender. Cover and blend until smooth.
2.
Place the Pork Tenderloin (2 lb) 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.
3.
Combine the Fresh Cilantro (1/2 cup), Poblano Pepper (1), Evaporated Milk (2/3 cup), Lime (1/2) Juice, the remaining teaspoon of Chicken Bouillon Powder (1 tsp), Avocado (1), and Chipotle Peppers in Adobo Sauce (1) in a food processor or blender. Cover and process until smooth.
4.
Remove pork from the marinade and discard the marinade.
5.
Preheat your grill and cook the pork for 7 minutes on one side.
6.
Turn and cook for an additional 6 minutes or until the internal temperature is 145 degrees F (62 degrees C).
7.
Turn off the grill and allow the pork to rest on the grill for 5 minutes. Cut the pork into bite-size pieces.
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).
Nutrition Per Serving
CALORIES
252
FAT
6.3 g
PROTEIN
20.2 g
CARBS
28.2 g
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