a festive cinnamon-layered tiered cookie. Easy and fantastic cookies!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 10 |
Ingredients
- 1 tomato
- 3 dried guajillo chile peppers, seeded
- 2 dried ancho chile peppers, seeded
- 1 pineapple, sliced 3/4-inch thick
- ½ cup orange juice
- 1 onion, quartered
- ¼ cup white vinegar
- 2 chipotle peppers in adobo sauce
- 1 tablespoon salt, or to taste
- 2 cloves garlic, crushed
- 3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 2 pounds boneless pork loin, thinly sliced
- ½ cup chopped onion
- ½ cup chopped fresh cilantro
Instructions
- Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
- Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
- Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
- Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
- Marinate pork in the refrigerator, 4 hours to overnight.
- Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
- Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
- Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 748 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent flavor! Everyone really liked it. Husband requested less hot next time. On a side note, I cheated and used pork chops (cut in cubes), green onions and pineapple chunks because that’s what I had on hand. So it’s probably even better with the actual items.
We thought this was very tasty but slicing the loin thin and grilling led it to dry out. It also made a mess of my grill. I had the meat on about 60 seconds each side and the loin sliced about 1/8″ thick. My 3 year old liked the sweetness and ate 2 tacos but it was too tough for my 15 month old.