Renowned executive chef Oscar del Rivero is a native of Mexico and has over 20 years of experience in the culinary industry. He has traveled extensively through Central and South America and attributes his culinary expertise to his passion for Latin American cuisine. He believes in using simple ingredients to create bountiful flavors while respecting the traditions of the dishes’ origins.
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PORK TACOS WITH GUAC & PINEAPPLE PICO DE GALLO Serves: 4 Prep Time: 45 minutes + 2 hours marinating in the fridge Cook Time: 20 minutes
Ingredients For the Pork Tacos: 1½ pounds thinly sliced Pork shoulder ½ each large onion, chopped 6 each garlic cloves 2 Tbsp. dry Guajillo chile pepper powder or paprika 8 ounces Apple cider vinegar 1 Tbsp. of sugar 1 ounce vegetable oil 2 Tbsp. of Tabasco Classic Salt & fresh cracked pepper
For the Guacamole: 4 cups fresh avocado cubes (8 each approximately) 1 cup chopped white onion ½ bunch cilantro chopped 2 Tbsp. lime juice 2 Tbsp. of olive oil 2 Tbsp. Tabasco Classic Salt to taste
For the Pineapple Pico de Gallo: 3 cups of pineapple in small cubes 2 cups tomatoes in small cubes ⅓ cup lime juice 1 tablespoon olive oil ½ bunch of cilantro chopped 2 Tbsp. Tabasco Jalapeño Sauce Salt & fresh cracked pepper
Instructions: 1. Place the onion, garlic, guajillo, vinegar, oil and Tabasco into a blender. Blend until the mixture resembles a red sauce with a creamy consistency. 2. Rub the sauce onto the pork and allow the meat to marinate in the fridge for 2 hours. 3. Meanwhile, combine the ingredients for the guacamole in a bowl and season to taste. Place the guacamole in the fridge until ready to serve. 4. Combine the ingredients for the Pineapple Pico de Gallo. Place in a bowl and season to taste. 5. Heat 1 tablespoon of oil on high in a flat-top griddle or large casserole dish. Add the pork and cook until the meat is cooked through, turning once and cooking approximately 4 to 6 minutes in total. 6. When the meat is cooked through and the ends are crispy, remove and set aside. 7. Place the guacamole and the pineapple pico de gallo into serving bowls and place on the table. 8. Place the tortillas in a tortilla warmer on the table (2-3 6-inch corn tortillas per person). 9. Place the pork on a cutting board and chop the meat with a sharp knife. Place the meat into a casserole dish with tongs for serving. 10. Assemble tacos as desired, with a spread of guacamole first, approximately 2-3 ounces of pork al pastor and a spoonful of pineapple pico de gallo. Top with a lime wedge if desired. 11. Serve with beer of choice and enjoy.
Recipe created by Chef Oscar del Rivero, Jaguar Hospitality Group. Photo courtesy of Tabasco.