Pork Tacos with Chipotle Pineapple Salsa
Crispy cheese-crusted corn tortillas topped with tender shredded pork and a bright, smoky chipotle pineapple salsa — taco night will never be the same.
Makes: 4 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients:
Chipotle Pineapple Salsa
- 1 small Pineapple cored and diced
- 3-4 Chipotle Peppers in Adobo Sauce
- 1/2 Red Onion diced
- 1/2 bunch of Cilantro finely chopped
- Juice of 1 Lime
Tacos
- 3 to 4 cups Pork Shoulder shredded
- Shredded Mexican Cheese Blend about 1/4 cup per taco
- Corn Tortillas
Instructions:
Chipotle Pineapple Salsa
- Combine all ingredients in a bowl and mix well. Set aside.
Tacos
- Get a cast-iron or heavy-bottom pan very hot over high heat. Drizzle a little oil in the pan and reduce the heat to medium. Add the pork.
- Stirring once or twice, heat the pork through, letting some of it get crispy, about 5 minutes. Transfer the meat to a serving dish and keep it in a warm oven.
- Return the same pan to medium heat and, doing two tacos at a time, add 1/4 cup of the shredded cheese for each taco directly to the pan. Make two small piles of cheese in the pan.
- When the cheese is melted, bubbly, and browning on the edges, lay one tortilla on each portion of melted cheese. Using a spatula, flip the tortillas to lightly toast the other side.
- Repeat with as many tacos as you plan to serve.
- With the tortillas cheese side up, pile on the pork and top with the chipotle pineapple salsa.
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