PORK TACOS WITH PINEAPPLE SALSA

Mexico is one of my favorite countries to cruise thru. There is a difference between the Caribbean and Pacific sides of the country. The music, the proud indigenous people and the food have distinct differences. I prefer the Pacific over the Caribbean when it comes to food, though the Yucatecan/Mayan cuisine holds its’ own mystique.

No matter which coast, one of my favorite comfort foods is Tacos al Pastor. On most street corners you will find a taco shop with a vertical spit (think gyro) called a trompo, with slices of marinated pork piled high on top of each other. The meat is spun around and cooked in front of an open flame until cooked thru. At the top of the spit there is usually peeled pineapple cooking. The “taquero” slices the cooked pork onto a corn tortilla followed by a piece of the pineapple, finely chopped onion and cilantro. Serve with salsa rojo (red) or verde (green).

 

Not owning a trompo myself, I have a simple recipe that mimics this tasty taco.

 

INGREDIENTS:

9 oz. fresh peeled and cored pineapple
10 oz. can diced tomatoes and green chili
1 lb. ground pork
1 small red onion
8 corn taco shells or small tortillas

PREPARATION:
Cut 6 oz. of the pineapple into ¼ inch pieces and coarsely chop the remaining pineapple. Chop finely the onion and mince a ¼ c. of cilantro. To make the salsa, in a bowl, mix the small pineapple pieces, half of the chopped onion and cilantro.

In a food processor, puree the canned tomato with chili and large pineapple chunks until smooth; like a pesto. In a skillet, over medium heat, cook the ground pork and remaining onion until pork is no longer pink. Stir in the tomato mix and simmer until thickened. Pepper and salt to taste. Serve on warm taco shells or tortillas and garnish with pineapple chunks, lime wedge and cilantro. Enjoy, JW