Need to change up your taco Tuesday? These tasty tacos al pastor are prepared with grilled pork tenderloin and grilled pineapple salsa. The pork is tossed in a flavorful marinade with guajillo chiles and achiote paste. With authentic techniques and flavors, this main dish is also great for celebrating Cinco de Mayo.
Recipe tags: chicken base, moderate difficulty, main, pork, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | dried guajillo chile peppers, stemmed and seeded |
| 2 tbsp | achiote paste |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | apple cider vinegar |
| 2 tbsp | lime juice |
| 2 tbsp | olive oil |
| 2 tbsp | finely chopped fresh cilantro |
| 3 cloves | garlic |
| 1 tsp | ground cumin |
| ½ tsp | dried oregano |
| 2 | pork tenderloins (about 3 lbs total) |
| Quantity | Ingredient |
|---|---|
| 2 tsp | olive oil |
| ½ tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ tsp | liquid honey |
| 4 | rings pineapple, each about 1-inch thick |
| ⅓ cup | diced white onion |
| 1 | small jalapeño pepper, seeded and diced |
| 2 tbsp | lime juice |
| 2 tbsp | finely chopped fresh cilantro |
| 12 | corn tortillas (5 inches), warmed according to package directions |
Directions
Heat small skillet over medium-high heat. Toast guajillo peppers, turning once, for 4 to 6 minutes or until fragrant and they start to change color. Transfer to bowl or measuring cup. Cover with boiling water. Let soak for 15 to 20 minutes or until chiles are pliable. Reserve 2 tbsp soaking liquid; drain chiles.
Transfer soaked chiles to blender. Add achiote paste, Roasted Chicken Base, apple cider vinegar, lime juice, oil, cilantro, garlic, cumin and oregano. Mix on high speed until smooth, adding reserved soaking liquid if needed to loosen.
Butterfly pork tenderloin by slicing in half lengthwise so it opens up like a book.
Toss pork with marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.
Preheat grill to medium-high heat; grease grates well.
Remove pork from marinade and shake off any excess (discard marinade).
Grill pork, turning once, for 12 to 16 minutes or until charred, cooked through and an instant-read thermometer registers 155°F when inserted into thickest part of meat. Let rest for 10 minutes before slicing.
Meanwhile, in small bowl, stir together oil, Roasted Chicken Base and honey. Brush mixture over pineapple rings. While grilling pork, grill pineapple, turning once, for 4 to 6 minutes or until grill-marked. Let cool slightly and dice.
In medium bowl, stir together pineapple, onion, jalapeño, lime juice and cilantro until combined.
Serve sliced grilled pork with grilled pineapple salsa in warm tortillas.
Tip: For loaded tacos, serve also with crumbled cotija cheese, diced avocado and shredded cabbage.
