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Pork Tacos, Achiote & Grilled Pineapple




Source of Recipe


Lynne


Recipe Introduction


The pork is marinated over night, so plan the preparation one day before serving. The pineapple can also be sliced and chilled the day before.

Makes 12 Tacos


Recipe Link: http://Lynne@cookandbemerry.com

List of Ingredients




4 dried guajillo chiles (about 1 ounce)
1 dried ancho chile
2 dried chipole chiles

2 tablespoons fresh orange juice
½ tablespoon fresh lime juice
¼ cup Coca-Cola
3 tablespoons cider vinegar

1 teaspoon annatto seeds
½ teaspoon dried oregano
¼ teaspoon cumin seeds
1 whole clove
½ tablespoon brown sugar
¼ teaspoon garlic powder

2 tablespoons vegetable oil, plus more for grilling (I used canola)
4 pound boneless pork shoulder, trimmed of fat to 2 ½ pounds, cut into ½-inch slices
1 large Spanish onion, cut into ½-inch slices

Salt and ground black pepper
12 corn tortillas, warmed
Grilled pineapple, 3/8-inch slices
Diced red onion
Cilantro, rough chop


Recipe



1. For the grilled pineapple: Cut off the leaf and stem ends of a fresh pineapple. Trim off the rough skin so that no brown remains. Cut into 3/8-inch slices and remove cores. I used a biscuit cutter. Chill in a covered container until ready to use. Can be made 1 day ahead.

2. Remove the stem and seeds from the dried chiles and place in a bowl. Cover with boiling water and let soak for 3-6 minutes until soft.

3. Drain chiles and place in a blender with the orange juice, lime juice, Coca-Cola and vinegar.

4. Using a spice grinder, grind the annatto, oregano, cumin, clove, sugar and garlic powder to very fine. Add to chiles in blender and puree mixture.

5. Place the marinade mixture in a sauce pan with 2 tablespoons of oil. Cook over medium heat about 5 minutes, stirring constantly, until thickened. Set aside until cool.

6. Place about 1/3 of sliced pork in a gallon ziptop plastic bag. Scoop about 1/3 of marinade mixture over pork, turning with a wooden spoon to coat. Repeat until all pork in bag is coated thoroughly.

7. Add the onion slices to bag and turn to coat with marinade. Securely seal bag and refrigerate over night.

8. Heat your grill pan over medium heat or light your grill. Brush grill pan with oil and grill pork, onion rings and pineapple until grill marks appear. Lightly salt and pepper pork and onions. Turn over and cook until done, about 15 minutes total.

Note: If you are using your grill, brush pork, onions and pineapple with oil before grilling. Don’t forget to lightly salt and pepper pork and onions.

9. The pork can be used as is in slices, or cut into strips, if you prefer. Assemble the tacos with the warmed tortillas, pork, grilled onion, grilled pineapple, diced red onion and cilantro. Enjoy!