Adobo Pork Tacos
Servings: 24 tacos
- 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 chiles 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 whole cloves
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 fresh ripe pineapple, peeled, cored, and cut lengthwise into 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 1/4-inch thick.
- Place onion, chiles, garlic, achiote, vinegar, honey, cilantro, oil, cloves, water, salt, and pepper in a blender and puree until smooth.
- Spread the puree evenly over the sheets of pork and marinate in refrigerator for 1–3 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 3–4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.
- Remove from heat, cover and allow to rest for 5–10 minutes. Cut pork in quarter-inch strips. Pineapple may be sliced small as well or served in large slices.
- Arrange pork on soft corn tortillas and top with pineapple.