Guajillo-Marinated Grilled Pork Tacos with Hibiscus Salsa
Featured Product:
- Las Mexicanas Corn Tortillas
- Las Mexicanas Chile Guajillo
- Las Mexicanas Salsa Roja
- Las Mexicanas Hibiscus
- Las Mexicanas Canel
What You’ll Need:
Ingredients:
- For the Pork Marinade:
- 1 lb pork shoulder or pork tenderloin, thinly sliced
- 4 Las Mexicanas Chile Guajillo
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 teaspoon Las Mexicanas Canela (ground)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- For the Hibiscus Salsa:
- ½ cup dried Las Mexicanas Hibiscus (Flor de Jamaica)
- 1 small red onion, diced
- 1 jalapeño, finely chopped
- Juice of 1 lime
- ¼ cup cilantro, chopped
- Salt to taste
- Las Mexicanas Hot Salsa (for extra spice)
- For the Tacos:
- 8 Las Mexicanas Corn Tortillas
Directions:
Prepare the Marinade:
- Rehydrate the Guajillo Chiles:
- Remove the stems and seeds from the Las Mexicanas Chile Guajillo.
- Bring a pot of water to a boil, add the chiles, and simmer for about 10 minutes until softened. Drain and set aside.
- Make the Marinade:
- In a blender, combine the rehydrated guajillo chiles, garlic, olive oil, vinegar, and Las Mexicanas Canela.
- Blend until smooth, adding a few tablespoons of water if needed to form a marinade.
- Marinate the Pork:
- Coat the sliced pork with the guajillo marinade, ensuring it’s fully covered. Let it marinate for at least 1 hour (or overnight for better flavor).
Make the Hibiscus Salsa:
- Prepare the Hibiscus:
- In a small pot, bring water to a boil and add the Las Mexicanas Hibiscus. Boil for 5-7 minutes until the hibiscus softens. Drain and let cool.
- Mix the Salsa:
- In a bowl, combine the cooked hibiscus, diced red onion, jalapeño, lime juice, cilantro, and salt. For added heat, mix in a spoonful of Las Mexicanas Hot Salsa.
Cook the Pork:
- Grill or Cook on Stovetop:
- Heat a grill or skillet over medium-high heat. Cook the marinated pork for 4-5 minutes per side until cooked through and slightly charred.
Assemble the Tacos:
- Warm the Tortillas:
- Heat the Las Mexicanas Corn Tortillas on a pan or directly over an open flame for about 30 seconds per side until warm and lightly charred.
- Assemble:
- Place the grilled pork onto each tortilla and top with the hibiscus salsa.
- Garnish with fresh cilantro and serve with lime wedges.
Enjoy:
These Guajillo-Marinated Grilled Pork Tacos are packed with smoky, rich flavours from the chiles, and the hibiscus salsa adds a tangy, fresh twist. The combination of Las Mexicanas products brings authentic Mexican flavours right to your table.