A taco bar is my answer to easy entertaining; grill some meat and veggies, warm some tortillas, make a salsa or two and have your friends bring dessert!
I have been craving the sultry, spicy, smoky pork al pastor I used to get stuffed to overflowing in my burrito back in Cali and since the likelihood of me stumbling on a taco truck in my neck of the woods is slim to none I took matters into my own hands.
I wanted to be all authentico with thin slices of pork shoulder stacked gyro-style on a rotisserie and slowly roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience for that so I made a more güerita-friendly version with thinly pounded boneless pork chops that I coated in a chile and pineapple marinade and grilled over hot charcoal.
If you are feeling a bit more adventurous but don’t have a rotisserie, try this version from Serious Eats.
- 3 boneless pork chops
- 1 small whole pineapple
- 4 chipotles en adobo
- 1 dried ancho chile, core and seeds removed
- 2 cloves garlic, peeled and smashed
- juice of 1 1/2 limes, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 jalapeño, cored and seeds removed if you want it less spicy
- 1/3 cup chopped red onion
- 1/4 cup chopped cilantro
- warm corn tortillas, for serving
- Cut each pork chop in half horizontally to make 2 thinner chops. Lay each piece between two sheets of plastic wrap and pound into 1/4-inch thickness with a meat mallet or rolling pin.
- Cut the top and bottom off of the pineapple and then remove the skin by running your knife down the side of the pineapple. Cut the pineapple in half vertically, remove the core and set one half aside for the salsa.
- Chop the other half and put in a blender with the chipotles, ancho chile, garlic, the juice of 1 lime, and 1 teaspoon salt. Blend in the blender until it forms a smooth marinade.
- Place the pork chops in a medium bowl, pour the marinade over the top and thoroughly coat each piece in the marinade. Cover and refrigerate at least 1 hour or up to overnight.
- Heat a charcoal or gas grill to medium-high heat. Clean the grates then lightly grease them.
- Place the pineapple on the grill and cook until lightly charred on all sides, about 10 minutes.
- Chop the grilled pineapple and place in a medium bowl with the jalapeño, red onion, cilantro, juice of 1/2 a lime and 1/2 teaspoon salt. Toss to combine and taste to see if it needs more lime juice or salt.
- Remove pork from the marinade, letting any excess drip back into the bowl and grill until lightly charred on one side, about 5 minutes. Flip and cook on the other side until lightly charred and cooked through.
- Remove from the grill slice into thin strips and serve hot with the salsa and warm tortillas.