Tacos are right up there with burgers on my happy list. You just can’t not love them and hang out in the cool kid lounge. They are perfectly proportioned little bites of awesome. So awe-inspiring, that once a week the world celebrates their impressiveness. Seasoned and stacked high with fun ingredients, the possibilities are endless. This recipe for pork and pineapple tacos is weeknight quick for busy families and punched up with bright textures from the pineapple and simmer of chipotle peppers. Have no fear, they weren’t overly spicy or hot, making them perfect for the adventurous family looking to zest up their recipe rotation.
Let’s ramp up some flavor and kick up a little weeknight fiesta.
- 1 1/2 lbs boneless country style pork ribs, cut into 1/4" slices
- salt and pepper
- 2 tbs vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 teas cumin
- 1 pineapple cored, and diced into bite sized pieces
- 1/4 cup fresh pineapple juice
- 2 tbs minced chipotle chile peppers in adobe sauce
- 1/2 cup fresh chopped cilantro
- Corn tortillas, warmed
- Heat 1 tbs oil in a large skillet over medium high heat. Season the pork with salt and pepper. Add the pork to the skillet and cook until no longer pink, turning as needed, about 5 minutes. Transfer to a plate, set aside.
- Add the remaining 1 tbs oil to the skillet. Reduce the heat to medium. Add the onion and cook until beginning to brown, about 4 minutes. Add the garlic and cumin, cook 30 seconds. Add the pork and any juices back to the pan with the pineapple, pineapple juice, and chipotle pepper. Bring to a simmer and cook for 10 minutes, until thickened and the pork is cooked through. Off heat stir in the cilantro and season as needed.
Cook's Country Magazine Feb/Mar 2014