Infuse meals with lively Mexican-inspired flavor in just one step.
Pineapple Juice from Concentrate, Apple Cider Vinegar, Canola and Vegetable Oil, Salt, Chipotle Pepper, Tomato, Onion, Ancho Chile, Garlic, Xanthan Gum, Spices, Citric Acid, Paprika, Distilled Vinegar.
Rick's recipe. Tacos al pastor. Marinate 30 min. 1 pouch Frontera al pastor marinade. 1 to 1 1/2 pounds pork tenderloin. 4 thick slices peeled pineapple, optional. 1. Mix 1/2 of the marinade with pork in glass bowl or food-safe plastic bag. Refrigerate 30 minutes or longer for best flavor. Save remaining marinade for grilling. 2. Prepare charcoal grill or preheat gas grill or grill pan to medium-hot. 3. Grill pork, turning once, until nearly done, 12 minutes. Brush liberally with reserved marinade. Grill until medium (150 degrees), 4 to 6 minutes more. 4. Grill pineapple until browned, 1 to 2 minutes. Chop. 5. Chop pork. Serve with warm tortillas, pineapple, chopped onion and cilantro for soft tacos.
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