Tacos al Pastor with Creamy Poblano Chipotle Sauce

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.

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.

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.

Remove pork from the marinade and discard the marinade.

Preheat your grill and cook the pork for 7 minutes on one side.

Turn and cook for an additional 6 minutes or until the internal temperature is 145 degrees F (62 degrees C).

Turn off the grill and allow the pork to rest on the grill for 5 minutes. Cut the pork into bite-size pieces.

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).