This is one of those traditional mexican dishes that I just took a crack at, and I thought it came out amazing. It’s pork served with grilled pineapple. Posting it here because I don’t want to figure out what I did next time. There really isn’t a whole lot to it, you marinate the pork and then cook it. A grill would be ideal, but a pan on the stove works just fine.
Directions
For the marinade:
2 guajillo chilis, stems and seeds removed, roughly chopped
2 ancho chilis, stems and seeds remove, roughly chopped
1-2 dried chipotle chili, stems and seeds removed, roughly chopped
2 canned chipotle chilis in adobo sauce, with 2-3 tablespoons of the sauce. (you can throw out the rest)
1/2 an onion, chopped
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground anatto seed/achiote powder (same thing, different names depending on where you get it)
1 teaspoon oregano
8 cloves garlic
1-2 tablespoons oil
salt and pepper to taste
For the everything else:
2 pound pork roast, sliced in to about 1/2 inch pieces. 1/4 in slices if you can manage it. The thinner the better.
1 fresh pineapple, peeled, cored, and chopped (if you want to grill it instead, leave it in rounds)
Tortillas for serving
Chopped onion, cilantro, lime for serving.
Directions
Pretty damn simple. Take everything for the marinade and throw it in a food processor. To make things easier on yourself, put the solid ingredients in first, puree them, then start adding the liquids. I have discovered that if you start with a bunch of solids and liquids, the food processor will leak, but if you start with the solids and then add the liquids slowly, it works just fine. Go figure.
Pour the marinade in to a resealable bag and add the pork. Squeeze out as much of the air as you can and massage the bag to make sure the pork is fully coated in the marinade. Let it sit for at least four hours, but preferably overnight.
Once it’s time to cook, you can either grill the slabs of pork, or cook them in batches in a pan on the stove. Either way, cook them on medium high heat, flip once after 3-4 minutes . Try to keep as much of the marinade on them as possible.
If you want to grill the pineapple, take the rounds and brush them with oil, then grill them along with the pork. They should get some nice grill marks on them. If you aren’t using a grill, take the chopped pineapple, toss it with some oil, put it in a baking dish, and broil it on high for 5-10 minutes. That should be enough to get the tops of the chunks, the ones closest to the heat, to be nice and black, but the rest of the pineapple should still be a pretty yellow color.
That’s it. Eat the pork and pineapple together on a tortilla. Thank me later.
eatbensmeat 