Adobo Pork Tacos with Grilled Pineapple

Adobo Pork Tacos with Grilled Pineapple

Taco Filling:
4 pounds boneless, trimmed pork loin, cut in 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 half-inch-thick slices, then lightly brushed with vegetable oil

Corn tortillas

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 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.

Preheat 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.

Serving suggestion: 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: enough for 24 tacos.


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