Home | Recipes | Quick Gringa Tacos
Mexico City Lunch Pork

Quick Gringa Tacos

Slices of pork tenderloin are tossed in a simple pineapple-lime marinade, then grilled for a quick al pastor filing in these gringa tacos.

  • Mexico City
  • 4 servings
  • ico Difficulty: Moderate
  • 50 mins

Slices of pork tenderloin are tossed in a simple pineapple-lime marinade, then grilled for a quick al pastor filing in these gringa tacos.

  • ico Difficulty: Moderate
  • ico 4 servings
  • ico 50 mins
  • ico 640

Ingredients:

8 Guerrero Caseras Fajita Flour Tortillas
1/4 cup pineapple juice
3 tbsp lime juice
2 tbsp olive oil
1 tbsp achiote paste
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp each salt and pepper
1 pork tenderloin, sliced into 1/4-inch thick rounds
2 cups shredded Monterey Jack cheese
1 cup diced pineapple
1/4 cup finely diced white onions
3 tbsp chopped fresh cilantro
Hot sauce, for serving
Lime wedges, for serving

how to make it:

1. In bowl, stir together pineapple juice, lime juice, oil, achiote paste, garlic, cumin, salt and pepper; add pork, tossing until well coated. Let stand for at least 10 minutes or refrigerate for up to 1 hour.

2. Preheat grill to medium-high heat; grease grate well. Grill pork for 2 to 3 minutes per side or golden and just cooked through. Slice pork and return to grill; top with cheese.

3. Meanwhile, warm tortillas on grill for 1 to 2 minutes per side or until lightly toasted.

4. Arrange sliced pork and cheese on one side of warm tortillas. Top with pineapple, onions, cilantro and dash of hot sauce; fold tortillas in half. Serve with lime wedges.

Tips:
• Alternatively, use a skillet or nonstick pan instead of a grill if desired.
• Substitute chicken for pork if preferred.
• Alternatively, broil pork slices on foil-lined baking sheet.