Tacos al Pastor with Creamy Poblano Chipotle Sauce

Official MAGGI®
Tacos al Pastor with Creamy Poblano Chipotle Sauce
20 min
15 min
12 servings, 1 taco per serving
  • The pork in these Tacos al Pastor is made extra delicious by marinating in a mixture of pineapple, onion and spices before grilling. The Creamy Chipotle Sauce with cilantro, chiles, lime juice and avocado really rounds out the flavor of the tacos.

The Secret Ingredient


  • 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.
Cook's Tip:
Roast poblano chile prior to processing to give the sauce a smoky taste.