Marinated And Grilled Pork Tacos Puerco Adobado Recipes

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.

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!

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.

Steps:

• Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
• Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
• Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
• Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
• Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
• Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
• Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
• Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Steps:

• In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.