Marinated And Grilled Pork Tacos Puerco Adobabo Recipes

MARINATED AND GRILLED PORK TACOS (PUERCO ADOBABO)

Steps:

• In a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
• Transfer to a bowl or ziploc, add pork turning to coat all the meat.
• Refrigerate for NO MORE THAN 2 hours. Gets mooshy if left longer than that.
• Preheat grill to hot.
• Discard marinade.
• Place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
• Transfer cooked meat to baking pan and repeat with remaining meat.
• While meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
• Allow meat to rest at least 5 minute before slicing into thin slices against the grain.
• Chop grilled pineapple into small bits.
• Pour any juices from meat and pineapple over meat.
• Serve with listed condiments wrapped in warm tortillas.

TACOS DE ADOBADA

Steps:

• Wash the chilies and put them in a bowl.
• Cover them with boiling water and let them soak for 15 minutes or until they are soft.
• Place the chilies, garlic, cumin, peppercorns, oregano, and bay leaf in a blender.
• Add two teaspoons of salt, vinegar, and half a cup of water.
• Blend until smooth then transfer the sauce to a large dish.
• Allow the sauce to cool down completely then add to the dish the meat and turn over until all pieces are fully coated.
• Cover the bowl with cling film and place it in the fridge. Leave it to marinate for at least 3 hours or overnight.
• Sauté the spring onions in a tablespoon of oil with a pinch of salt until lightly browned.
• Cover the pan and cook over low heat until soft.

MARINATED HOT PORK: CARNE ADOVADA TACOS

Steps:

• Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
• When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!

ADOBO PORK TACOS WITH GRILLED PINEAPPLE (ADOBADO)

Steps:

• Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick.
• Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
• Spread mixture evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refrigerator 1/2 hour before cooking.
• Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
• Place pineapple slices on grill alongside the marinated pork. Cook about 3 to 4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.
• Remove from heat, cover and allow to rest for 5 to 10 minutes. Cut pork in quarter-inch strips. Garnish: pineapple may be sliced small as well or served in large slices.
• Arrange on soft corn tortillas and top with garnishes.
• Serving suggestion: Serve with refried beans, Mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions, lime, and toasted oregano.