Wednesday, March 17, 2010

Carne Advoda Tacos with a Roasted Pineapple Habernero Salsa

First of all, Happy St. Patrick Day!!!

Secondly, I made these AMAZING tacos from Triple D's Cookbook By Guy. Wow. Wow. Wow.I picked it up from the Library and I am so glad. I bookmarked almost every page. This was top of my list. Many of his crew members commented about the salsa and tacos. Their comments made me drool.........

I gave my best friend a big bowl of the Roasted Pineapple Habernero Salsa and I got a FB comment from her husband. He said the Pineapple Salsa was incredible and he literally licked the bowl clean. LOL.

I will be honest, I got a great big kiss and a thank you after this dinner. My husband loved it....It is by far one of the best meals that I have ever made....

Lets Begin!!!!

Carne Adboda Tacos
More Diners, Drive-ins, and Dives by Guy Fieri

2 TB Cumin
2 TB California Chile Powder (I used regular Chile Powder)
2 TB Mexican Chile Powder (I used Ancho Chile Powder)
1 TB Cayenne
1 TB salt
1 tsp. garlic powder
1 tsp. black pepper
5 whole cloves
3 Bay leaves
2 cps. vegetable oil
3 lbs Pork Butt (I used about 4lbs pork loin)

1. In a small bowl combine all the seasonings.
2. Lay the seasonings in a large baking pan. ( I used my Le Creuset Dutch Oven)
3. Pat dry the pork loin and roll in seasonings. Pour the oil over and roll a few times. Add the Bay leaf and Cloves. Marinate Over night

4. Pull the pork loin out 30 minutes before cooking.
5. Cook on 325 for three hours until it easily shreds. (The cooked there pork for an hour. Removed cut in cubes and fried in a frying pan.

Serve on White Corn Tortillas with thinly sliced white onion, cilantro and a lime.

I made the Roasted Pineapple Habernero Salsa, also from the More Diners, Drive-thru's and Dives by Guy to serve with the Carne Advoda Tacos. It complimented it perfectly!

More Diners, Drive-ins, and Dives by Guy Fieri

3 medium tomatoes
4 jalapenos, stems removed
1-2 habeneros, stems removed
1/4 medium sweet onion (I used a whole sm. onion)
1 20 oz can of pineapple tidbits, with juice. (I used fresh pineapple with its juice)
1/2 cp. water, divided (if needed for consistency. I did not use any water)
1/2 cp. cilantro

1. broil the tomatoes, jalapenos, habenero and onion for 6 minutes on each side. When charred and carmalized on both sides then remove from the oven and let cool for 30 minutes.
2. Add all the roasted veggies and pineapple and pulse in the food processor. Add the cilantro and pulse. Add salt to taste. I also added a few tablespoons of olive oil.