1. Home
  2. Recipes
Al Pastor Glazed Petite Tender

Al Pastor Glazed Petite Tender

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.

Ingredients:

2 beef Petite Tenders (about 2 pounds)
1/2 cup Cattlemen's® Original Base BBQ Sauce
1/2 cup canned crushed pineapple
3 tablespoons McCormick Culinary® Ground Ancho Chile Pepper
1 tablespoon caramelized onion
1 teaspoon roasted garlic
4 bolillo rolls, sliced lengthwise, toasted

Garnish:

Grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)

cooking:

  1. Preheat oven to 325°F. Combine Cattlemen's® Original Base BBQ Sauce, pineapple, McCormick 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 to 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.

Nutrition:

Nutrition information per serving: 765 calories; 28 g fat (10.2 g saturated fat; 11.8 g monounsaturated fat; 1.7 g trans. fat; 2.2 g polyunsaturated fat); 144 mg cholesterol; 1001 mg sodium; 841 mg potassium; 70.5 g carbohydrate; 3.5 g fiber; 55 g protein; 12.5 mg niacin; 1 mg vitamin B6; 10.3 mcg vitamin B12; 9.4 mg iron; 103.5 mcg selenium; 16.6 mg zinc; 200 mg choline; 1.7 g trans. fat; 2.2 g polyunsaturated fat.

keep exploring:

Taiwanese Beef Street Taco

taiwanese beef street tacos

These are some well-traveled street tacos! They show their Taiwanese heritage by replacing a taco’s tortilla with scallion pancakes. 

see recipe 

Smoked Sirloin Cap Roast

smoked coulotte roast

The Coulotte takes well to smoke, so in this dish the cut is liberally rubbed with Grill Mates® Brown Sugar Bourbon Seasoning before spending 45 minutes in the smoker. 

see recipe 

Beef Sirloin Flap Dry Pot

sirloin flap dry pot

Dry Pot dishes takes the best parts of Hot Pot – the authentic eating and communal dining experience – but leave behind the need for specialized equipment. 

see recipe 

Beef Ribeye Cap Po' Boy

ribeye cap po'boy

This Po’boy hit the lottery when it was stuffed with rich beef Ribeye Cap rubbed in McCormick Culinary® Cajun Seasoning and topped with mayo, lettuce, tomato and pickles. 

see recipe