Chipotle chiles in adobo sauce, La Costena
Extra virgin olive oil
Hot pepper (chili) flakes
1 cup chunks
Pineapple, canned (drained)
(chopped, for topping)
Red wine vinegar
Salsa verde, ready to serve
6 small tortilla(s)
Mix all the marinade ingredients (everything on the list minus the pork and the topping ingredients) in a blender. Blend until its bright red and smooth. You can give it a taste and adjust as you please for spice and taste.
Marinade the sliced pork overnight (or at least 24 hours).
When ready to eat. Take out the meat, sauté in a pan for a few minutes until the meat is caramelized. Take meat out of the pan and chop it up into bite-sized pieces.
Take the bits, throw it back into the pan and carmelize further, put 1-2 tablespoons of leftover adobado marinade. Give it a toss and make sure it’s all sauced up.
Sauté pineapple sections in the same pan after you remove the meat.
Take the meat. Microwave/warm your corn tortillas. Top meat with diced onions, cilantro and pineapple. Also add on a little salsa verde.