Adobo Lamb Tacos With Grilled Pineapple (adobado)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 4 lbs boneless lamb loin, cut in half-inch slices
• 1 medium onion, chopped
• 2 ancho chilies, and
• 2 guajillo chilies, toasted, stemmed, and seeded
• 1 tablespoon puree chipotle chile in adobo
• 6 garlic cloves
• 1 1/2 ounces achiote paste
• 1/8 cup apple cider vinegar or 1/8 cup rice wine vinegar
• 2 teaspoons honey
• 1/4 cup chopped fresh cilantro
• 1 tablespoon vegetable oil
• 4 cloves
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil
• corn tortilla

Recipe

• 1 arrange slices of lamb on a cutting board or smooth countertop between layers of plastic wrap. using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick.
• 2 place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
• 3 spread mixture evenly over the sheets of lamb and marinate in refrigerator for 1 to 3 hours. remove from refrigerator 1/2 hour before cooking.
• 4 preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
• 5 place pineapple slices on grill alongside the marinated lamb. cook about 3 to 4 minutes on one side and turn over. continue cooking until slightly charred and cooked through.
• 6 remove from heat, cover and allow to rest for 5 to 10 minutes. cut lamb in quarter-inch strips. garnish: pineapple may be sliced small as well or served in large slices.
• 7 arrange on soft corn tortillas and top with garnishes.
• 8 serving suggestion: serve with refried beans, mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, mexican cheese, avocados, grilled onions, lime, and toasted oregano.