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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
  1. Corn Tortillas
  2. 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.
  3. Place onion, chiles, garlic, achiote, vinegar, honey, cilantro, oil, cloves, water, salt, and pepper in a blender and puree until smooth.
  4. 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.
  5. Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
  6. 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.
  7. 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.
  8. Arrange pork on soft corn tortillas and top with pineapple.