Ingredients:

• 2 teaspoon whole Mexican Oregano, crushed
• 2 teaspoon dried cilantro
• 2 teaspoon ground cumin
• 3 teaspoons chili powder
• 1 teaspoon granulated onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon lime salt
• 3 teaspoon smokey sweet pepper seasoning
• Chicken breasts
• Pork steak
• Tomatoes, diced
• Cilantro, chopped
• A good Mexican cheese
• Lettuce
• Guacamole
• Sour Cream
• White corn tortillas, warmed up

Instructions:

1. Make the rub by mixing the first 8 ingredients together in a bowl
2. Rub the spice mixture into the chicken breasts and pork steaks
3. Prepare the grill for medium direct grilling.
4. Place the chicken and pork steaks on the grill, and grill till completely cooked, flipping the meat once about half way through cooking.
5. Remove the meat from the grill and dice up the chicken and pork, and place in separate bowls.
6. Place the remaining ingredients into separate bowls
7. Let people form their own tacos.

Ingredients:

• 3 to 3 1/2 pounds fresh pork steak
• 1 bunch cilantro, finely chopped
• Can of chipotles in adobo sauce
• 6 pack corona (1 for cooking, 5 for drinking)
• 12 oz bottle Mojo Criollo marinade
• Fresco Mexican crumbling cheese
• Shredded Lettuce
• 1 tomato, diced
• 1 avocado, pitted and sliced
• Jay’s Mexican Rub (or your favorite Mexican rub)
• Favorite salsa or hot sauce
• Package of small flour tortillas, warmed up

Marinating Instructions:

• Add the Mojo Criollo marinade to a bowl
• Add in 1 bottle of corona (or favorite Mexican beer)
• Mix in 1/2 of the finely chopped cilantro
• 4 diced chipotles for the cipotles in adobo sauce + 1 tablespoon of the adobo sauce
• Mix well
• Place the pork in plastic bag or baking dish large enough to hold the pork (stacking them is ok)
• Pour the marinade into the plastic bag or backing dish, making sure the marinade is touching all sides of the pork and place back in the refrigerator overnight

Cooking Instructions:

• Remove pork from marinade and place on large cookie sheet to hold all the pork steak
• Using your favorite Mexican Rub (mine is pretty good if you are looking for one), give a good coating of rub to both sides of the pork
• Prepare the grill of indirect medium heat, if using charcoal add a couple apple wood chunks to the fire for more of a smokey flavor
• Grill the pork indirectly for at least 1 1/2 hours and up to 2 1/2 hours
• Remove from the grill, pork should be very tender and almost falling apart
• Dice the pork up and put in a bowl and mix well with the other 1/2 of the diced cilantro

Serve with warm tortillas, sliced avocado, cheese, shredded lettuce, diced tomato, and your favorite salsa or hot sauce.  As a side make up some good Mexican rice.

These were probably the best pork tacos I have had anywhere.  The pork came off so tender, I really didn’t need a knife to dice it up, it just crumbled on.  If I had the time to leave them on the grill for another hour, it would have been more like pulling some pulled pork (next time I will).  It is kind of nice, I keep on coming up with more reasons to use my Mexican rub, and has become a very versatile rub.

• 3 C Bitter Orange Juice
• Handful fresh cilantro chopped
• 1 T Dried Oregano
• 1 t Cumin
• 1 t Cayenne
• 4 Green Peppers
• 2 Yellow Peppers
• 2 Red Peppers
• 1 Onions (White)
• 3 lbs Pork Steak
• Salt and Pepper
• Tortillas
• Salsa
• Sour Cream
• Guacamole

Instructions:

1. Mix together Bitter Orange Juice, Fresh Cilantro, Dried Oregano, Cumin, and Cayenne in a bowl and set aside
2. Thinly slice the Peppers and onion and toss in a plastic Ziploc bag
3. Pour half the marinade in the bag with the vegetables and set in refrigerator for 4 hours
4. Season pork steaks with salt and pepper and place in shallow dish
5. Pour remainder of the marinade over the pork steaks, cover and refrigerator for 4 hours
6. Prepare grill for medium heat
7. Put vegetables in a grill wok or bowl meant for grilling vegetables and place on grill
8. Place pork steaks on grill
9. Grill till vegetables are cook and pork steaks are cooked throughout
10. When completed let pork rest for 10 minutes
11. Dice the pork steaks into small chunks
12. Serve pork and vegetables with tortillas, salsa, sour cream and guacamole.