Just returned from a friend’s wedding in Baja California, where a large crowd consumed copious amounts of terrific food and beverages (tequila, mezcal, cervezas and Taft Street wine). Tacos were ever present – here is one of my favorite renditions.
INGREDIENTS:
- 1 3 pound boneless pork loin
- 1 white onion, chopped
- 1 pineapple; peeled, cored, cut into spears
- ¼ cup white vinegar
- 2 tablespoons ancho chili powder
- 4 cloves garlic, chopped
- 1 chipotle in adobo pepper sauce
- salt
- teaspoon oregano
FOR SERVING:
- 3 limes, quartered
- ½ cup cilantro, chopped
- 1 small red onion, diced
- 24 regular corn tortillas, warmed
COOKING INSTRUCTIONS:
- Cut pork in thin slices. Flatten further with bottom of a pan. Place in bowl.
- Place chopped onion in blender with 2 spears of pineapple, vinegar, chipotle, chili powder, salt and oregano. Puree until smooth.
- Pour marinade over pork and refrigerate for at least 4 hours and up to overnight.
- Heat skillet or grill to high and sear each piece of pork 3-4 minutes. Grill pineapple spears until charred. Roughly chop both.
- Serve meat and pineapple on a double tortilla topped with cilantro, red onion and lime.
Makes 12 double tacos
We enjoyed these with Taft Street {into Noir, Sauvignon Blanc and Rose of Pinot Noir. Take your pick!