Slow-Roasted Bacon-Wrapped-Pineapple Tacos

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eltio

subheading: For the Adobo Marinade:

6 whole dried ancho chilies, stems and seeds removed

2 whole chipotle peppers, canned in adobo

2 tablespoons (30ml) extra-virgin olive oil

4 medium cloves garlic, minced

1 teaspoon (2g) oregano, preferably Mexican

1 tablespoon (6g) whole cumin seed, toasted and ground

1 teaspoon (2g) whole coriander seed, toasted and ground

Small pinch ground cloves

2 tablespoons (25g) dark brown sugar

3 tablespoons (45ml) cider vinegar

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) Asian fish sauce

Kosher salt

subheading: For the Pineapple:

1 pineapple, skin and core removed (about 2 ½ pounds; 1.15kg pineapple meat)

8 ounces (225g) sliced bacon

subheading: For Serving:

40 corn tortillas, heated and kept warm

Charred Salsa Verde

Crumbled cotija cheese

Thinly sliced red or green jalapeño or serrano chilies

Roughly chopped fresh cilantro leaves

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