Ingredients: |
Ingredients: 1 1/2 oz. dried guajillo chiles, stemmed
1 oz. dried ancho chilies, stemmed
1/2 c. cider vinegar
1/2 c. pineapple juice
4 garlic cloves, peeled
1 Tbsp. table salt
1 Tbsp. dried oregano
2 tsp. ground cumin
1 1/2 tsp pepper
1/2 tsp. ground cinnamon
2 1/2 lbs. boneless pork butt roast, trimmed
1 pineapple
Corn tortillas
Chopped white onion
Chopped cilantro
Lime wedges
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Directions: |
Directions:1. Using kitchen shears, cut guajillos and anchos in half lengthwise and discard seeds. Cut guajillos and anchos into 1 inch pieces. Place guajillos and anchos in 12 inch skillet and cook over medium heat, stirring often, until fragrant and darkened slightly, about 6 minutes. Immediately transfer to bowl and cover with hot water. Let sit until soft, about 5 minutes.
2. Using slotted spoon, lift guajillos and anchos from water and transfer to blender; discard soaking water. Add vinegar, pineapple juice, garlic, salt, oregano, cumin, pepper and cinnamon and process until smooth about 1 minute, scraping down sides of blender jar as needed. Set aside 1/4 cup of marinade.
3. Cut pork crosswise into approximate 1 1/2 inch thick steaks. Transfer pork to 1 gallon ziplock bag. Add remaining marinade to bag with pork. Seal bag and turn to distribute marinade evenly. Refrigerate for at least 1 hour to 24 hours.
4. Using sharp chef's knife, cut top and bottom from pineapple, then peel. Cut pineapple into 8, removing the core from each.
5. Preheat a charcoal grill and add wood chips if using. Grill pork over indirect heat until it reaches 150 degrees, about 50 minutes.
6. Brush tops of steaks with 2 tbsp. of reserved marinade. Flip steaks marinade side down over hotter side of grill. Brush second side of steaks with remaining 1 tblsp. reserved marinade. Grill pineapple until warmed through, about 2 minutes per side.
7. Cook, uncovered until pork registers 175 degrees, 6 to 8 minutes per side.
8. Transfer pork and pineapple to wire rimmed rack set in rimmed baking sheet, tent with aluminum foil and let rest for 15 minutes.
9. Transfer pork and pineapple to carving board and slice thin. Season pork with salt to taste. Fill warmed corn tortillas with pork and pineapple. Top tacos with onion and cilantro and serve with lime wedges. |
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