Adobo Pork Tacos With Grilled Pineapple (Adobado)

Name: Adobo Pork Tacos With Grilled Pineapple (Adobado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Taco Filling; 4 lbs boneless pork loin, cut in half-inch slices; 1 medium white onion, chopped; 2 ancho chilies, and; 2 guajillo chilies, toasted, stemmed, and seeded; 1 tablespoon puree chipotle chile in adobo; 6 garlic cloves; 1 1/2 ounces achiote paste; 1/8 cup apple cider vinegar or 1/8 cup rice wine vinegar; 2 teaspoons honey; 1/4 cup chopped fresh cilantro; 1 tablespoon vegetable oil; 4 cloves; 1/4 cup water; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil; Tacos; corn tortilla

Servings: persons

Taco Filling
4 lbs boneless pork loin, cut in half-inch slices
1 medium white onion, chopped
2 ancho chilies, and
2 guajillo chilies, toasted, stemmed, and seeded
1 tablespoon puree chipotle chile in adobo
6 garlic cloves
1 1/2 ounces achiote paste
1/8 cup apple cider vinegar or 1/8 cup rice wine vinegar
2 teaspoons honey
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
4 cloves
1/4 cup water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil
Tacos
corn tortilla

1
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.
2
Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
3
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.
4
Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
5
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.
6
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.
7
Arrange on soft corn tortillas and top with garnishes.
8
Serving suggestion: Serve with refried beans, Mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions, lime, and toasted oregano.

1596

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Taco Filling, 4 lbs boneless pork loin, cut in half-inch slices, 1 medium white onion, chopped, 2 ancho chilies, and, and more.

Yes, Adobo Pork Tacos With Grilled Pineapple (Adobado) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!