storage container with lid or plastic wrap for marinating
Tongs
heavy fry pan for cooking
Ingredients
Red Adobo Sauce
2large/wholeancho chili with seeds and stems removed-dry roasted
3-4wholearbol chili, with seeds and stems removed-dry roasted
4wholecascabel, chili with seeds and stems removed-dry roasted
1wholeguajillo, chili with seeds and stems removed-dry roasted
2wholemorita, chili with seeds and stems removed-dry roasted
1wholepasilla, chili with seeds and stemmed removed-dry roasted
1wholewhite onion, diced
4wholetomato, roma or vine ripened, roughly chopped
6large clovegarlic, roughly chopped
⅓cupbitter orange juice
¼cupoil, avocado or any neutral oil
2tbspachiote paste, homemade or store bought
¼tsporegano-preferably Mexican, stems removed and chopped
¼tspcumin, roasted whole or ground
⅛tspcinnamon or canela
⅛tspclove, ground
1tbspsalt
Pork
15lbspork shoulder, boneless sliced thin
1cupRed Adobo Sauce
1wholeonions, sliced very thin (optional)
Pineapple Garnish
1wholepineapple, fresh, skinned cored and peeled cut into bite sized chunks
2tbspbutter, unsalted good quality
⅛tspsalt
Suggested Extra Garnish (any or all)
½cupHouston style Green Sauce recipe in this blog
½cupMexican style Chili Verde recipe in this blog
½cupRed Adobo Sauce (recipe above)recipe in this blog
½cupfinely minced onion and cilantro
½cupMolcajete Guacamolerecipe in this blog
½cupChile Morita Salsa
½cupQueso Fresco, crumbled(Otherwise known as Farmer's Cheese or Fresh Cheese available in most grocery stores)
½cupChicharrón en Salsa Roja
½cupMexican style pickle red onionsrecipe in this blog
½cupthinly sliced radish
Instructions
To make red adobo sauce
Dry roast the chilies (doing only one type) of chili at a time, in a pan over high heat until just fragrant-not burned. Repeat the process until all of the chilies have been roasted.
Add the roasted chilies to the container of a blender. Then add onion, chopped tomato, garlic, bitter orange juice, oil, achiote paste, oregano, ground cumin, ground cinnamon, ground clove and salt. Process starting on low and gradually increase the speed until a thick, well blended sauce forms. Remove from the blender and store in the refrigerator until needed.
Slicing and marinating the pork shoulder/butt
It's easiest to use a boneless pork shoulder/butt, but if necessary, cut around the bone and slice the pork very thin. Remove any excess fat and discard.
Gather the pork in a container for marinating. Add enough red adobo sauce to completely cover the sliced pork. Using your hands with a disposable kitchen glove, mix the red adobo sauce thoroughly with the sliced pork. Cover with a tight fitting lid or plastic wrap and refrigerate overnight or at least 8 hours.
Cooking the pineapple
Remove the skin and core a fresh pineapple. Slice the pineapple in half, then half again, and half the quarters. Slice the remaining pieces into bite sized chunks. If you are using canned diced pineapple, you are ready to cook as is.
Heat butter in a pan over medium high heat. Once the butter has melted, add the pineapple chunks and cook them until nicely charred. Reserve and keep warm.
Cooking the pork
Heat a heavy pan over medium-high heat for a couple of minutes. Add a tablespoon or more of oil as needed to the fry pan. Once the oil is hot and shimmering, but not smoking, add a few slices of the marinated pork. Don't overcrowd the pan. Cook on one side until just charred. Remove the cooked pork from the skillet and reserve in a dish until all the pork has been cooked off. Keep warm and reserve.
To assemble the tacos
Cut limes and/or dice onion and cilantro for topping. Crumble the Queso Fresco if need be. Assemble all of the extra garnish as you desire.
Warm the tortillas. Add enough pork to the tortillas to make a small taco without over-filling. Add crumbled Queso Fresco, minced onion/cilantro and charred pineapple and serve with your favorite garnish.