Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe

Serves: 6 Save

Ingredients (23)

  • For the Adobo Marinade:
  • 6 whole dried ancho chilies, stems and seeds removed
  • 2 whole chipotle peppers, canned in adobo
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 4 medium cloves garlic, minced
  • 1 teaspoon (2g) oregano, preferably Mexican
  • 1 tablespoon (6g) whole cumin seed, toasted and ground
  • 1 teaspoon (2g) whole coriander seed, toasted and ground
  • Small pinch ground cloves
  • 2 tablespoons (25g) dark brown sugar
  • 3 tablespoons (45ml) cider vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Asian fish sauce
  • Kosher salt
  • For the Pineapple:
  • 1 pineapple, skin and core removed, cut into 4 large chunks (about 2 1/2 pounds; 1.15kg pineapple meat)
  • 8 ounces (225g) 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

Learn how to make this recipe at Serious Eats

Margarita

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish

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