Recipe Details

Though traditionally pork, the Al Pastor brought to Mexico from Lebanon, was originally red meat. This dish goes back to its red meat roots, but taps into the trending Petite Tender beef cut, which is basted and glazed in sauce made from Cattlemen’s® Original Base BBQ Sauce, McCormick Culinary® Ground Ancho Chile Pepper and crushed pineapple.

Courtesy of BeefItsWhatsForDinner.com

  1. Preheat oven to 325°F. Combine Cattlemen's® Original Base BBQ Sauce, pineapple, McCormick's Culinary® Ground Ancho Chile Pepper, onion and garlic in blender container. Cover; pulse on and off until pureed. Pour half into bowl, cover and refrigerate.
  2. Coat beef Petite Tenders in remaining BBQ mixture. Place tenders on rack in shallow roasting pan. Do not add water or cover. Roast in 325°F oven. Remove tenders when instant ­read thermometer registers 135°F for medium rare; 150°F for medium. Transfer tenders to carving board; tent loosely with aluminum foil. Let stand 20-­25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  3. Spread reserved BBQ mixture evenly over cut sides of each roll. Thinly slice tenders. Place beef on bottom of rolls. Top with pineapple, onions, and lettuce.

CHEF’s TIP!

Garnish with grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)

Cook's tip: You may substitute 1 French baguette, sliced lengthwise, toasted for 4 bolillo rolls.

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