Adobo Pork Tacos with Grilled Pineapple

Taco Filling:
4 lbs. 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 T. puree of chipotle chile in adobo
6 cloves garlic
1-1/2 oz. 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 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, Roasted Tomatillo Salsa, Mexican cheese, avocados, grilled onions, lime, and toasted oregano.

Makes about 24 tacos.


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