Tacos de Adobada with Pineapple Salsa

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 4 dried guajillo chilies 4 dried guajillo chilies
• 2 dried ancho chilies 2 dried ancho chilies
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon achiote paste 1 tablespoon achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 cup pineapple juice 1/4 cup pineapple juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 12 small corn tortillas 12 small corn tortillas
• 1 cup pineapple, diced 1 cup pineapple, diced
• 1/4 cup red onion, finely chopped 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 25g (Sugars: 6g)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, pour boiling water over the dried guajillo and ancho chilies. Let them soak for 15 minutes until softened. Remove the stems and seeds.
2. 2.
   In a blender, combine the soaked chilies, minced garlic, white vinegar, achiote paste, ground cumin, dried oregano, salt, black pepper, ground cloves, ground cinnamon, and pineapple juice. Blend until smooth.
3. 3.
   Place the sliced pork shoulder in a large bowl and pour the marinade over it. Mix well, ensuring all the meat is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Cook the marinated pork slices for 4-5 minutes on each side until they are cooked through and slightly charred.
5. 5.
   Warm the corn tortillas in a dry skillet or on a grill until pliable.
6. 6.
   To assemble the tacos, place a few slices of the grilled pork on each tortilla. Top with diced pineapple, chopped red onion, and fresh cilantro. Squeeze lime juice over the filling.
7. 7.
   Serve the Tacos de Adobada immediately with extra lime wedges on the side.

Treat your ingredients with care...

• Dried chilies — Make sure to remove the stems and seeds before using. Adjust the amount of chilies according to your desired level of spiciness.
• Achiote paste — If you can't find achiote paste, you can substitute it with a mixture of paprika, cumin, and annatto powder for a similar flavor.
• Pineapple — Use fresh pineapple for the salsa to get the best taste and texture. Canned pineapple can be used as a substitute if fresh is not available.

Tips & Tricks

• For an extra smoky flavor, you can grill the marinated pork on a charcoal grill instead of using a skillet.
• If you prefer a milder salsa, remove the seeds from the diced pineapple before adding it to the tacos.
• To make the tacos more filling, you can add a layer of refried beans or Mexican rice as a base before adding the grilled pork.

Serving advice

Serve the Tacos de Adobada with a side of Mexican rice and refried beans for a complete meal. Offer additional toppings such as sliced avocado, sour cream, and hot sauce for those who prefer extra flavors.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of fresh cilantro leaves and a few lime wedges on the side. The vibrant colors of the pineapple salsa and the charred pork will make the dish visually appealing.