Prep Time
45 Mins
Marinate Time
2 Hours
Cook Time
1 Hour
Yield
6 Servings

How to Make It

Step 1

Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.

Step 2

 

Step 3

Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. season with adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.

Step 4

 

Step 5

Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.

Step 6

 

Step 7

Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.

Step 8

 

Step 9

Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

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