Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe Recipe

Name: Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 pineapple,; , cut into 4 large chunks (about 2 1/2 pounds; 1.15kg pineapple meat); 8 ounces (225g) sliced bacon; 40 corn tortillas,; and kept warm; Crumbled cotija cheese; Thinly sliced red or green jalapeno or serrano chilies; Roughly chopped fresh cilantro leaves

Servings: persons

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
1 pineapple,
, cut into 4 large chunks (about 2 1/2 pounds; 1.15kg pineapple meat)
8 ounces (225g) sliced bacon
40 corn tortillas,
and kept warm
Crumbled cotija cheese
Thinly sliced red or green jalapeno or serrano chilies
Roughly chopped fresh cilantro leaves

1
Adjust oven rack to center position and preheat oven to 350u00b0F (175u00b0C). Place dried ancho chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, olive oil, garlic, oregano, cumin seed, coriander seed, cloves, brown sugar, vinegar, soy sauce, and fish sauce. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Set aside.
2
Rub pineapple on all sides with half of the marinade and arrange on a foil-lined rimmed baking sheet. Drape pineapple with bacon slices. Transfer to oven and roast until pineapple is tender and deepens in color and bacon is crisp, 45 minutes to 1 hour.
3
Remove bacon and cut into 2-inch pieces. Slice pineapple into 1/4- to 1/2-inch slices. Serve pineapple and bacon tucked into double-stacked corn tortillas topped with remaining marinade, salsa verde, cotija, fresh chilies, and cilantro.

1430

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe 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.

Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe

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