Taco Tuesdays are a favorite family meal theme. Kids love to eat them, moms love to cook them and no one asks, "What's for dinner". I think it's fun to sometimes change it up a bit. I've been inspired by Chef Alex at Empellon Cocina in New York City and our local Tortilleria to help you take your Taco Tuesday up a notch and make it"not so ordinary" any more!
To begin, here are some thoughts of what makes one taco better than another taco....it starts with the tortilla you choose. I would encourage you to seek out a local tortilleria in your town where they make them fresh. I shop at Los Tres Hijos (My Three Sons) every week.
The corn is cooked and ground fresh EVERY day! There's nothing else added - so the corn flavor is incredible. Naturally this is going to make your taco better than the next guy's taco. I love buying local and the aroma of freshly cooking corn is intoxicating. Your family will never want another packaged tortilla, and you won't either!
The next thing would be to ask yourself, "How could I freshen up a family favorite taco recipe"? This is exactly what Chef Alex at Empellon Cocina in New York City, has done with the well loved Mexican street taco, al Pastor. Traditionally made from spit roasted pork that has been marinated with pineapple and chile spices, Empellon serves an "Inverse al Pastor" which is a marinated pineapple roasting on a vertical spit while a cut of pork belly and an onion render slowly into the pineapple. The outcome is a taco filled with incredibly delicious, juice laden pineapple slices. Garnishments of the roasted onion and pork belly along with salsa, cilantro and la crema put this pineapple taco into the "out of this world" taste stratsophere!
So, how are we going to make this at home for our family??? Find a local Tortilleria for your corn tortillas and follow this simple recipe:
Select a ripe pineapple (leaves pull out easily when ripe). Trim, then slice large rectangular pieces away from the core.
Baste with My Brother's Original Salsa
Wrap in thick sliced bacon.
Grill along with thick slices of onion brushed in My Brother's Salsa.
When bacon starts to crisp up, remove from grill. (10 -15 minutes) Dice the bacon and onions, then slice the pineapple.
Layer onto fresh corn tortillas that have been slightly charred on the grill. Pineapple, bacon, onions, salsa, cilantro and sour cream or Mexican crema. Taco Tuesday will never be the same, and certainly not ordinary!
from my table to yours,
Pineapple Taco (Makes 6-8 tacos)
1 ripe taco
1 16 oz. jar My Brother's Original Salsa
1 large white onion
4-6 thick slices of bacon
freshly chopped Cilantro
Sour cream or Mexican crema
8 corn tortillas (taco size)