Grilled Tacos al Pastor

Apr 30, 2020

2/3 cup KRAFT Zesty Italian Dressing
8 guajillo chiles, stemmed, seeded
8 dried pasilla chiles, stemmed, seeded
1/4 tsp. ground cumin
1-1/2 lb. pork shoulder, cut into thin slices, then into 1/2-inch-wide strips
1 cup fresh pineapple chunks (1/2 inch)
1 fully ripe avocado
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 serrano chile, stemmed, seeded
2 dozen mini corn tortillas (4 inch)
1/3 cup chopped onions
1/3 cup chopped fresh cilantro
2 limes, cut into wedges

  1. Heat grill to medium-high heat.
  2. Blend first 4 ingredients in blender until smooth. Press through wire mesh strainer into medium bowl. Add meat; mix lightly.
  3. Thread meat onto 24 skewers. Add pineapple. Grill 5 minute or until meat is done, turning occasionally.
  4. Meanwhile, blend avocado, mayo and serrano chile in blender until smooth.
  5. Remove meat and pineapple from skewers; place on tortillas. Top with avocado mixture, onions and cilantro; roll up. Serve with lime wedges.

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