Adobo Pork Tacos with Grilled
Pineapple Taco Filling
4 pounds boneless, trimmed pork loin, cut into half-inch slices
1 medium white onion, chopped
2 ancho and 2 guajillo chiles, toasted, stemmed and seeded
1 tablespoon puree of chipotle chile in adobo
6 cloves garlic
1 1/2 ounces achiote paste
1/8 cup apple cider vinegar or rice wine vinegar
2 teaspoons honey
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 fresh ripe pineapple, peeled, cored, and cut lengthwise in 1/2-inch
thick slices, then lightly brushed with vegetable oil
Corn tortillas for tacos
Arrange slices of pork on a cutting board or smooth countertop between layers
of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the
slices to form sheets about a quarter inch thick.
Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water,
cloves, salt and pepper in a blender and puree until smooth.
Spread mixture evenly over the sheets of pork and marinate in refrigerator
for 1 to 3 hours.
Remove from refrigerator 1/2 hour before cooking.
Heat a charcoal or gas grill or oven broiler to produce a medium-high heat.
Place pineapple slices on grill alongside the marinated pork. Cook about
3 to 4 minutes on one side and turn over. Continue cooking until slightly charred
and cooked through.
Remove from heat, cover and allow to rest for 5 to 10 minutes.
Cut pork in quarter-inch strips.
Garnish: pineapple may be sliced small as well or served in large slices.
Arrange on soft corn tortillas and top with garnishes.
Serve with refried beans, Mexican rice and an assortment of condiments such
as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions,
lime and toasted oregano.