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
- 4 cloves
- 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.
Yield: 24 tacos