This recipe is best prepared on a BBQ or an indoor grill.
Courtesy of Chef Edgar Gutierrez of Tres Carnales.
1 kg pork butt or pork chops
1 cup chipotle in adobo sauce
½ cup pineapple juice
½ cup orange juice
5 guajillo chiles
¼ cup vegetable oil
1 Tbsp sugar
salt, to taste
black pepper, to taste
corn tortillas
1 white onion, small dice
1 cup cilantro, chopped
2 cup water
Grilled Pineapple Habanero Salsa½ pineapple, peeled, cored and chopped
5 fresh tomatillos
1 habanero
½ white onion
salt and pepper, to taste
1. Toast the guajillo chiles on the grill, 3 minutes per side.
2. Bring the water to a boil and add the toasted guajillo chile.
3. Combine guajillo, 3 Tbsp of the soaking liquid, chipotle, pineapple juice, orange juice, sugar, salt, pepper and vegetable oil in a blender. Blend until very smooth set 1/2 cup of the marinade for basting.
4. Lay the pork slices on a casserole dish and pour the marinade. Set aside for at least 6 hours in the fridge.
5. Preheat the BBQ or grill.
6. Wipe off excess marinade from pork slices and grill for 5 minutes on each side or until well done.
7. Combine the onion and cilantro. Set aside.
8. Baste pork to keep it moist. Keep warm under tented tin foil.
9. Chop the grilled meat into small pieces.
Grilled Pineapple Habanero Salsa1. Preheat the BBQ.
2. Grill the pineapple and tomatillos for 5-7 minutes.
3. Combine all ingredients in a blender except for the water.
4. Add just enough water to get the blades moving (about 5 Tbsp.)
5. Blend until smooth.
6. Adjust consistency with more water if necessary.
See more: BBQ, Dinner, Grill, Mexican, Pork, Summer
https://www.foodnetwork.ca/recipe/tacos-el-pastor-with-pineapple-habanero-salsa/14551/
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