Ingredients
- Pork:
- 5 5 5 Guajillo Chilles
- 5 5 5 Pasilla Chiles or Ancho Chiles
- 1 1 1 chipotle chile from 1 can (7 oz.) Chipotle Peppers in Adobo Sauce
- 1 1 1 medium white onion, halved
- 1 1 1 can (20 oz.) Pineapple Chunks
- 1/4 1/4cup 1/4cup White Vinegar
- 2 2tbsp. 2tbsp. Minced Garlic
- 1 1 1 tsp. Cumin
- to All-Purpose Seasoning with Pepper, to taste
- 1 2 1/2-3 1 2 1/2-3 1/2” lb. boneless, skinless pork butt, cut into 1/2” cubes
- 2 2 2 tbsp. Vegetable Oil
- Garnish:
- 1 1 1 pkg. (10 oz.) Corn Tortillas, warmed
- 2 2 2 tbsp. finely chopped fresh cilantro
- 1 1 1 lime, cut into wedges
Preparation
Step 1
Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separate.
Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.