Get out the fresh pineapple and a couple of guajillo chiles to make this flavorful Grilled Cheddar Tacos al Pastor.
What You Need
Original recipe yields 8 servings
3 Tbsp. annatto paste
4-1/2 tsp. HEINZ Distilled White Vinegar
4-1/2 tsp. honey
2 guajillo chiles, stemmed, seeded and hydrated
1 clove garlic
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1-1/4 cups chopped fresh pineapple, divided
1-1/2 lb. pork blade steak s, 1/4 inch thick
16 corn tortilla s (4 inch)
8 KRAFT Big Slice Sharp Cheddar Cheese Slice, halved
1/2 cup finely chopped onion s
1/4 cup finely chopped fresh cilantro
2 lime s, quartered
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Let's Make It
Blend first 7 ingredients and 1/2 cup pineapple in blender until smooth. Pour over steaks in shallow glass dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate, turning after 15 min.
Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Grill steaks 3 to 4 min. or until done (160°F), turning once. Cut into thin slices; keep warm.
Reduce grill to low heat. Place tortillas on grill grate; top with cheese. Grill 1 min. or until cheese is melted. Transfer to plates; top with meat, onions, cilantro and remaining pineapple. Fold in half. Serve with lime wedges.
Serve with a side of rice and beans.
Steaks can be marinated in refrigerator up to 24 hours before grilling as directed.
Substitute drained canned pineapple for the fresh pineapple.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.