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Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe

Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe
  • Category

    Main Dish

  • Cusine

    Mexican

What do you need?
How to make?

Ingredients

For the Adobo Marinade:

6 whole dried ancho chilies, stems and seeds removed

2 whole chipotle peppers, canned in adobo

2 tablespoons extra-virgin olive oil

4 medium cloves garlic, minced

1 teaspoon oregano, preferably Mexican

1 tablespoon whole cumin seed, toasted and ground

1 teaspoon whole coriander seed, toasted and ground

Small pinch ground cloves

2 tablespoons dark brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Kosher salt

For the Pineapple:

1 pineapple, skin and core removed, cut into 4 large chunks

8 ounces sliced bacon

For Serving:

40 corn tortillas, heated and kept warm

Charred Salsa Verde

Crumbled cotija cheese

Thinly sliced red or green jalapeño or serrano chilies

Roughly chopped fresh cilantro leaves

Directions

Adjust oven rack to center position and preheat oven to 350 degrees F . Place dried ancho chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, olive oil, garlic, oregano, cumin seed, coriander seed, cloves, brown sugar, vinegar, soy sauce, and fish sauce. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Set aside.

Rub pineapple on all sides with half of the marinade and arrange on a foil-lined rimmed baking sheet. Drape pineapple with bacon slices. Transfer to oven and roast until pineapple is tender and deepens in color and bacon is crisp, 45 minutes to 1 hour.

Remove bacon and cut into 2-inch pieces. Slice pineapple into 1/4- to 1/2-inch slices. Serve pineapple and bacon tucked into double-stacked corn tortillas topped with remaining marinade, salsa verde, cotija, fresh chilies, and cilantro.