Name: Tacos al Pastor with Creamy Poblano Chipotle Sauce
Prep time: 20 s
Cook time: 15 s
Total time: 275 s
Yield: 12
Cuisine: mexicano
Ingredients: 1/4 cup white vinegar; 1/2 onionroughly chopped; 1/2 cup pineapple juice; 2 ounces (about 3 tablespoons) achiote paste; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillondivided; 1/8 teaspoon dried Mexican oregano; 1/8 teaspoon cumin; 2 teaspoons canned adobo sauce from chipotle chiles; 2 pounds boneless pork tenderloin; 1/2 cup chopped fresh cilantro; 1 small poblano chile or 1/2 medium poblano chileseeds and veins removedchopped; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1/2 limejuiced; 1 small avocadoroughly chopped; 1 chipotle chile in adobo sauce from a can; 12 corn tortillaswarmed; Pineapple chunks (optional); Cilantro (optional)

Make It

Step 1

Combine vinegar, onion, pineapple juice, achiote paste, 1 teaspoon bouillon, oregano, cumin and adobo sauce in blender; cover. Blend until smooth.

Step 2

Place pork in freezer bag and pour in mixture. Seal bag; shake and press firmly with fingers to distribute marinade throughout meat. Refrigerate for 4 hours.

Step 3

Combine chopped cilantro, poblano chili, evaporated milk, lime juice, remaining teaspoon bouillon, avocado and chipotle chile in food processor or blender; cover. Process until smooth.

Step 4

Remove pork from marinade; discard marinade.

Step 5

Preheat grill.

Step 6

Cook pork for 7 minutes on one side. Turn and cook for an additional 6 minutes or until internal temperature is 145° F. Turn off the grill and allow pork to rest on the grill for 5 minutes. Cut into bite-size pieces.