Servings: 6 / Ready in: 25 mins (overnight marinading)

Pork cecina enchilada

Ingredients

  • 1 Jar Mölli Acapulco Marinade
  • 1 tablespoon Salt
  • 2 tablespoons cider vinegar
  • 2 lb boneless pork shoulder or loin, cut into 1/8-inch-thick slices
  • Corn tortillas
  • 2 habanero peppers, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 onion, finely chopped
  • 2 limes, quartered

Directions

  1. Mix Acapulco marinade, salt and cider vinegar in a bowl. Rub marinade all over pork and chill, covered, for at least 1 day.
  2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
  3. Oil grill rack, then grill pork in batches, covered only if using a gas grill, turning once, until just cooked through, about 2 minutes total. Transfer cecina enchilada to a cutting board and cut into bite-size pieces. Place on a platter and serve with tortillas, cilantro, onion, habanero and limes on the side for tacos. Provecho!