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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, combine the garlic, vinegar, oregano, guajillo chile powder, black pepper, cumin, salt, orange juice and achiote paste. | 2. Add the pork slices and turn to coat both sides. | 3. Marinate at least 1 hour, but not more than 3 hours. | 4. Heat the grill. | 5. Place the meat over a hot fire and cook, turning once and basting with any leftover marinade during cooking, until crisp. | 6. At the same time, grill the pineapple strips turning as needed until lightly browned. | 7. Both the pork and pineapple should take no longer than about 5 minutes. | 8. To assemble; chop the grilled pork into 1/4 inch pieces. | 9. Cut the pineapple into 1/2 inch pieces. | 10. Place the pork on the warmed tortillas and top with the onion, cilantro and pineapple pieces. | 11. Serve the Picante Sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic granule	1	teaspoon		-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
salt				-	-	-	-
orange juice	2	cups		223.2	51.583999999999996	3.472	0.992
pork loin	2	lbs	boneless sliced	1568.6436	0.0	190.1524	89.741
achiote paste rehydrate pepper	1 1/2	1/2	seed	-	-	-	-
pineapple	1/2		peeled cored cut	41.25	10.824000000000002	0.4455	0.099
corn tortilla	12		warmed	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
cilantro	1	bunch	chopped	-	-	-	-
picante sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.