Bold, smoky, and bursting with flavor, these tacos bring the delicious taste of Mexican street food right to your kitchen. Tender pork is marinated with a mouthwatering combination of McCormick Gourmet™ Collection Ancho Chile Powder, pineapple juice, and warm spices, and then grilled to perfection with caramelized pineapple. Wrapped in lightly charred tortillas and topped with fresh cilantro, onion, and lime, these tacos deliver a balance of sweet heat and savory depth in every bite.
Bold, smoky, and bursting with flavor, these tacos bring the delicious taste of Mexican street food right to your kitchen. Tender pork is marinated with a mouthwatering combination of McCormick Gourmet™ Collection Ancho Chile Powder, pineapple juice, and warm spices, and then grilled to perfection with caramelized pineapple. Wrapped in lightly charred tortillas and topped with fresh cilantro, onion, and lime, these tacos deliver a balance of sweet heat and savory depth in every bite.
Key products
Instructions
Instructions
- For the Marinade, wipe outside of Guajillo chilis with damp paper towel to remove any dust. Heat large deep skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 10 seconds per side, working in batches as needed.
- Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining marinade ingredients; cover. Blend on high speed until smooth. Reserve 1/2 cup of the marinade; set aside.
- For the Tacos, place pork in large resealable plastic bag or shallow baking dish. Add remaining marinade and turn to coat well. Refrigerate at least 4 hours or overnight. Remove pork from marinade. Discard any remaining marinade.
- Preheat grill or gill pan on high heat. Brush pineapple with 1/4 cup of the reserved marinade. Grill 3 to 5 minutes or until lightly charred and softened, turning halfway through. Remove from grill. Once cool enough to handle, cut into bite-size pieces. Set aside.
- Sprinkle pork lightly with additional kosher salt, if desired. Grill pork over high heat until lightly charred and cooked through, about 2 to 4 minutes, basting with remaining 1/4 cup marinade. Let rest 5 minutes. Slice into thin strips or bite-size pieces.
- Transfer pork and pineapple to serving bowl, tossing to mix. Serve mixture in lightly charred tortillas with toppings such as chopped onion and cilantro. Garnish with lime wedges.
