Pork Adobada Tacos Serves 8 1 tablespoon vegetable oil 1 cup white onion, roughly chopped 3 garlic cloves, peeled 3 guajillo chiles, stemmed and seeded 1 cup sweetened pineapple juice 1 tablespoon dried crumbled oregano Salt to taste Pepper to taste 1 pound pork loin chops, thin cut or pounded thin 8-10 corn tortillas In a large heavy pan, heat oil on medium high heat. Add onions and saute until translucent, about 3 minutes. Add garlic cloves, chiles and pineapple juice. Bring to a boil, add oregano, and turn heat off. Transfer mixture into a blender. Season to taste with salt and pepper. Process until smooth and reserve marinade. Season pork chops heavily with salt and pepper on each side. Using a pastry brush, brush marinade on each side of the pork chops. Cover and refrigerate for 20 minutes while marinating. Heat a heavy grill pan on medium high heat. Grill pork chops about 4 minutes per side or until cooked thoroughly. Roughly chop the pork chops. Heat tortillas on grill pan about 2 minutes per side to make tacos. Serve with pickled onion, pineapple salsa, limes, radishes, and guacamole. Grilled Pineapple Salsa Makes 2½ cups ½ ripe but firm pineapple, cored and cut into ½-inch-thick slices ¼ cup chopped fresh cilantro ½ serrano chile, stemmed, seeded, and diced 1 tablespoon fresh lime juice Pinch of sugar Salt and freshly ground black pepper Prepare a grill to medium-high heat. Add the pineapple slices and grill for 2 minutes per side, or until tender and grill-marked. Transfer the pineapple to a cutting board and chop it. Put the pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.
Posted on: Fri, 13 Sep 2013 21:04:54 +0000
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