Ingredients
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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.
Ingredients
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