Adobo Pork Tacos With Grilled Pineapple (Adobado)

This dish is packed with bold flavors and hearty ingredients.

The use of pineapple adds natural sweetness and a light and fresh element to the tacos.

The pork needs to marinate for at least 2 hours, which requires some planning ahead.

This dish may require a grill, which might not be accessible in all kitchens.

This dish is a great source of protein and fiber.
The pork and pineapple are both rich in vitamin C, which can support a healthy immune system.

	4 lbs boneless pork loin , cut in half-inch slices
	1 medium white onion , chopped
	2 ancho chilies , and
	2 guajillo chilies , toasted , stemmed , and seeded
	1 tablespoon puree chipotle chile in adobo
	6 garlic cloves
	1 1/2 ounces achiote paste
	1/8 cup apple cider vinegar or 1/8 cup rice wine vinegar
	2 teaspoons honey
	1/4 cup chopped fresh cilantro
	1 tablespoon vegetable oil
	4 cloves
	1/4 cup water
	1 teaspoon salt
	1/2 teaspoon fresh ground black pepper
	1 fresh ripe pineapple , peeled , cored , and cut lengthwise in half-inch-thick slices , then lightly brushed with vegetable oil
	corn tortilla

1.	In a blender, combine the ancho and guajillo chilies, chipotle chili puree, onion, garlic, achiote paste, vinegar, honey, cilantro, vegetable oil, cloves, water, salt, and black pepper. Blend until smooth.
2.	In a large mixing bowl, combine the blended chili paste with the pork slices.
3.	Marinate the pork in the refrigerator for at least 2 hours, or overnight.
4.	Preheat the grill to high heat.
5.	Grill the marinated pork slices until cooked through and slightly charred, about 3-4 minutes per side.
6.	Grill the pineapple slices until lightly charred, about 1-2 minutes per side.
7.	Warm the corn tortillas directly on the grill, about 30 seconds per side.
8.	Serve the pork and grilled pineapple on warm tortillas, and enjoy!