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• 3 oz. guajillo chiles, stems removed

• 1 jalapeno, seeds removed (optional), diced

• 1 T. oregano, dried

• ½ T. cumin, ground

• 1 x 11.5 oz. can guava nectar

• ½ C. orange juice

• 8 garlic cloves

• 1 T. honey

• Salt and pepper


• 2 # pork sirloin, cut into 1 inch planks

• Salt and pepper

• 2-3 T. olive oil

• 1 large onion, sliced

• 5 cloves garlic, smashed

• -

• 1 C. sour cream

• ¼ C. chopped cilantro

• 1 garlic clove, grated

• Juice of ½ lime

• Pinch of sugar

• Salt and pepper

• -

• Tortilla shells

• Arugula, or other greens

• Queso fresco

• Lime wedges, to garnish


1. In a bowl, add the guajillo chiles and the jalapeno. Pour boiling water over to cover. Cover with food wrap and let set for 30 minutes. Remove from water and drain well. In a large walled vessel, (or blender) combine the chiles, jalapeno, oregano, cumin, guava nectar, orange juice, garlic, honey and salt and pepper. Using an immersion blender, blend to smooth. (if using a blender, blend to smooth). Set aside.

2. Season the pork with salt and pepper. Using a pressure cooker, turn the setting to brown, and sear the pork planks on both sides in batches, careful not to overcrowd the pressure cooker.

3. When all the pork is seared, add the onions and garlic and season with salt and pepper. Cook until the onions are soft. Place the pork on top of the onion bed, add the chile sauce, place the lid on and change the setting to high pressure. Set the timer for 45 minutes. Let the pressure release naturally. Take the lid off, remove the pork and shred. If the sauce is thick enough, strain and use for a sauce for the shredded pork. If it needs to reduce further, set the temperature back to saute and let the sauce reduce until thick. Strain and enjoy.

4. For the cilantro crema – combine the sour cream, cilantro, garlic, lime juice, sugar, and salt and pepper. Mix well.

5. Assemble any way you’d like.