Slow-Roasted Bacon-Wrapped-Pineapple Tacos Recipe

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