Tacos al Pastor
Tacos al Pastor
Submitted by Corporate Chef Andy Stewart
120 minutes
10 minutes
Meat and Poultry
Ingredients
- 1 cup adobo (recipe below), plus more for cooked pork
- 1/4 cup orange juice
- 1 tablespoon Fustini's Sherry Reserva vinegar
- 2 teaspoon honey
- pinch salt
- fresh ground black pepper
- 2 pork tenderloin, silver skin removed
- 12 corn tortillas
- 1 teaspoon Fustini's Robust SELECT olive oil
- 1 cup diced pineapple
- 1 cup Spanish onion
- 1 tablespoon fresh chopped cilantro
- fresh lime wedges
- 5 dried guajillo chilies
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1/4 cup Spanish onion, diced
- 1 clove garlic
- 2 whole cloves
- 3 cinnamon sticks
- 12 black peppercorns
- pinch cumin seeds
- 1 1/2 cups of water
Directions
- Whisk together Adobo, orange juice, vinegar, honey salt and pepper. Add pork tenderloin and rub to coat. Marinate 2 hours. Prepare a hot grill for both direct and indirect heat. Grill pork on all sides to brown and sear and finish on indirect to an internal temperature of 145 degrees. Remove from heat and let rest. Cut into small dice and moisten with more Adobo.
- Heat tacos over direct flame or on flat op to make them pliable. Heat Fustini's olive oil in a skillet over moderate heat and add pineapple and onion. Cook, stirring often, for 3-4 minutes. Place two tortillas on a serving plate and spoon some of the pork in the bottom. Top with some pineapple then fresh cilantro and serve with a lime wedge.
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