Servings: 6 / Ready in: 25 mins (overnight marinading)
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
- Mix Acapulco marinade, salt and cider vinegar in a bowl. Rub marinade all over pork and chill, covered, for at least 1 day.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
- 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!