Tacos al Pastor with Creamy Poblano Chipotle Sauce

Tacos al Pastor with Creamy Poblano Chipotle Sauce
Makes:
12 servings, 1 taco per serving
Prep Time:
20
minutes
Total Time:
275
minutes
Low CalorieLow Sodium
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.

In this recipe:



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Ingredients:

  • TACOS
  • 1/4 cup white vinegar
  • 1/2 onion, roughly chopped
  • 1 Pineapple DREYER'S OUTSHINE Fruit Bars, melted and stick removed or 1/2 cup pineapple juice
  • 2 ounces (about 3 tablespoons) achiote paste
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/8 teaspoon dried Mexican oregano
  • 1/8 teaspoon cumin
  • 2 teaspoons canned adobo sauce from chipotle chiles
  • 2 pounds boneless pork tenderloin
  • SAUCE
  • 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 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 small avocado, roughly chopped
  • 1 chipotle chile in adobo sauce from a can
  • 12 corn tortillas, warmed
  • Pineapple chunks (optional)
  • Cilantro (optional)

Directions:

FOR TACOS:
COMBINE
vinegar, onion, pineapple chunks, achiote paste, bouillon, oregano, cumin and adobo sauce in blender; cover. Blend until smooth.

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.

FOR SAUCE:
COMBINE
chopped cilantro, poblano chili, evaporated milk, lime juice, bouillon, avocado and chipotle chile in food processor or blender; cover. Process until smooth.

REMOVE pork from marinade; discard marinade.

PREHEAT grill.

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.

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.

SERVING SIZE INFORMATION: 1 taco per serving containing about ½ cup meat and 2 tablespoons sauce.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 200
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 2g
  • Protein: 19g
  • Vitamin A: 8% of DV
  • Vitamin C: 6% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Tacos al Pastor with Creamy Poblano Chipotle Sauce

Ingredients

  • TACOS
  • 1/4 cup white vinegar
  • 1/2 onion, roughly chopped
  • 1 Pineapple DREYER'S OUTSHINE Fruit Bars, melted and stick removed or 1/2 cup pineapple juice
  • 2 ounces (about 3 tablespoons) achiote paste
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/8 teaspoon dried Mexican oregano
  • 1/8 teaspoon cumin
  • 2 teaspoons canned adobo sauce from chipotle chiles
  • 2 pounds boneless pork tenderloin
  • SAUCE
  • 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 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 small avocado, roughly chopped
  • 1 chipotle chile in adobo sauce from a can
  • 12 corn tortillas, warmed
  • Pineapple chunks (optional)
  • Cilantro (optional)

 

Directions

FOR TACOS:
COMBINE
vinegar, onion, pineapple chunks, achiote paste, bouillon, oregano, cumin and adobo sauce in blender; cover. Blend until smooth.

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.

FOR SAUCE:
COMBINE
chopped cilantro, poblano chili, evaporated milk, lime juice, bouillon, avocado and chipotle chile in food processor or blender; cover. Process until smooth.

REMOVE pork from marinade; discard marinade.

PREHEAT grill.

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.

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.

SERVING SIZE INFORMATION: 1 taco per serving containing about ½ cup meat and 2 tablespoons sauce.

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