Adobo Pork Tacos With Grilled Pineapple (Adobado)

Taco Filling

• 4 lbs boneless pork loin, cut in half-inch slices
• 1 medium white onion, chopped
• 2 ancho chili, and
• 2 guajillo chilies, toasted, stemmed, and seeded
• 1 tablespoon puree chipotle chile in adobo
• 6 garlic clove
• 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 clove
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil

Tacos

• corn tortilla

Directions

1. 1

   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.

2. 2

   Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.

3. 3

   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.

4. 4

   Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.

5. 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. 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. 7

   Arrange on soft corn tortillas and top with garnishes.

8. 8

   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.