Tacos al Pastor
By: Club House Kitchens
Made With:
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 and a generous drizzle of Cholula® Cilantro Lime Cremosa Sauce!
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 and a generous drizzle of Cholula® Cilantro Lime Cremosa Sauce!
Key products
Instructions
Instructions
- 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.
- 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.
- 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.
- Serve pork in warm tortillas with desired toppings. Drizzle generously with Cholula® Cilantro Lime Cremosa Sauce to serve.
Test Kitchen 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.
