The Secret Ingredient
Ingredients
- ●1/4 cup white vinegar
- ●1/2 onion, roughly chopped
- ●1/2 cup pineapple juice
- ●2 ounces (about 3 tablespoons) achiote paste
- ●2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
- ●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 chile, seeds and veins removed, chopped
- ●2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1/2 lime, juiced
- ●1 small avocado, roughly chopped
- ●1 chipotle chile in adobo sauce from a can
- ●12 corn tortillas, warmed
- ●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.
Step 7
Place about 1/2 cup pork in each tortilla; top each with about 2 tablespoons creamy poblano chipotle sauce. Serve with pineapple and cilantro.
Roast poblano chile prior to processing to give the sauce a smoky taste.
