Ingredients
2 Tbsp white vinegar
1/2 Tbsp orange juice
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp chipotle pepper in adobo
1/2 Tbsp guajillo pepper powder or chili powder
Pinch cinnamon
1 lb pork loin, sliced into 1/2-inch rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa verde
2 thick slices pineapple
8 corn tortillas, warmed
1 handful cilantro, chopped
Lime wedges
Prepare the marinade
MINUTES 1-5
In a food processor or blender, blend the first seven ingredients to a puree and pour the mixture into a large resealable plastic bag. Season the pork slices with salt and pepper and add them to the bag. Refrigerate for at least an hour (and up to 4) before cooking.
MINUTES 6-10
Make the salsa verde
When you're ready to cook, preheat a grill or grill pan on high. In a small mixing bowl, mash the avocado to a coarse paste. Then stir in the salsa verde to form a thick sauce. Set aside.
MINUTES 11-20
Cook the pork
Remove the meat from the marinade and grill until browned and firm, 2 to 3 minutes on each side. Meanwhile, grill the pineapple until light grill marks develop, 2 to 3 minutes a side. Fold the tortillas and fill them with pork and pineapple; add salsa verde and cilantro and serve with lime wedges. Makes 4 servings
PER SERVING: 495 calories, 37 grams (g) protein, 41 g carbohydrates (8g fiber), 20 g fat, 350 milligrams sodium
Read more at Men's Health: http://www.menshealth.com/nutrition/tacos-al-pastor#ixzz215hAkuMb
2 Tbsp white vinegar
1/2 Tbsp orange juice
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp chipotle pepper in adobo
1/2 Tbsp guajillo pepper powder or chili powder
Pinch cinnamon
1 lb pork loin, sliced into 1/2-inch rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa verde
2 thick slices pineapple
8 corn tortillas, warmed
1 handful cilantro, chopped
Lime wedges
Prepare the marinade
MINUTES 1-5
In a food processor or blender, blend the first seven ingredients to a puree and pour the mixture into a large resealable plastic bag. Season the pork slices with salt and pepper and add them to the bag. Refrigerate for at least an hour (and up to 4) before cooking.
MINUTES 6-10
Make the salsa verde
When you're ready to cook, preheat a grill or grill pan on high. In a small mixing bowl, mash the avocado to a coarse paste. Then stir in the salsa verde to form a thick sauce. Set aside.
MINUTES 11-20
Cook the pork
Remove the meat from the marinade and grill until browned and firm, 2 to 3 minutes on each side. Meanwhile, grill the pineapple until light grill marks develop, 2 to 3 minutes a side. Fold the tortillas and fill them with pork and pineapple; add salsa verde and cilantro and serve with lime wedges. Makes 4 servings
PER SERVING: 495 calories, 37 grams (g) protein, 41 g carbohydrates (8g fiber), 20 g fat, 350 milligrams sodium
Read more at Men's Health: http://www.menshealth.com/nutrition/tacos-al-pastor#ixzz215hAkuMb
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