It is huge stack of thinly sliced pork, marinated in chili, pineapple juice, and other secret ingredients, piled up on a vertical…
* 2 pork tenderloin * 6 oz pineapple juice * 4 cloves garlic * 1 tsp chipotle * 2 dried chiles Pasilla - seeds discarded * 3 dried chiles Guajillo - seeds discarded * cayenne to taste * cumin - optional * 1 tsp cinnamon * 1 tbsp white vinegar * salt to taste * vegetable oil for grilling * Tortillas - high fiber and low carb * cabbage slices
Put 2 dried chiles Pasilla and 3 dried chiles Guajillo in a mixing bowl. Pour hot water over them, let soak for 30 minutes.
Take 2 pork tenderloin, cut off the excess fat. Cut each one into half, then cut each half into half strips.
Drain the chiles. Add 4 cloves garlic, 1 tsp chipotle, some cayenne,
cumin, 1 tsp cinnamon, and 1 tbsp white vinegar. Throw them into a blender. Blend them well.
Then pour them to a plastic zip lock bag, give them a massage. Marinate overnight.
Place the pork tenderloin strips on a plate, add some olive oil and good amount of salt. Mix around.
Then cook them with vegetable oil on a grill, 7-8 minutes per side. Remove and slice them.
Add some oil on a hot pan over a heat, put a Tortilla in. Add a cheese on the Tortilla.
cook for a few seconds. Transfer to a serving plate, add some cabbage slices on the tortilla.
Place half of the cooked pork tenderloin. Spoon some sauce over, then Fold the Tortilla. Enjoy.