Adobo Pork Tacos with Grilled Pineapple

By gnikylime

Ingredients

• Taco filling:
• 4 lb. boneless, trimmed pork loin, cut in half-inch slices
• 1 medium white onion, chopped
• 2 ancho and 2 guajillo chiles, toasted, stemmed, and seeded (I've used red and green jalepenos.)
• 1 T. puree of chipotle chiles in adobo
• 6 cloves garlic
• 1-1/2 oz. achiote paste (I've used 1 T. achiote paste.)
• 1/8 c. apple cider vinegar or rice wine vinegar
• 2 T. honey
• 1/4 c. chopped fresh cilantro
• 1 T. vegetable oil
• 4 cloves
• 1/4 c. water
• 1 t. salt
• 1/2 t. freshly ground black pepper
• 1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brush with vegetable oil
• Tacos:
• Corn tortillas

Details

Servings 24

Preparation

Step 1

1. Arrange slices of pork on a cutting board of smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices about a quarter inch thick.
2. Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
3. Spread mixture evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refigerator 1/2 hour before cooking.
4. Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
5. 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.
6. 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.
7. Arrange on soft corn tortillas and top with garnishes.