Pork and Pineapple Tacos

Recipes of Other Dishes

Mexican Cooking

Ingredients serves 6

• 6 Mexican corn tortillas
• 2 lbs pork loin
• ¼ cup brown sugar
• Salt and pepper
• 1 cup pineapple in its juice
• 2 tablespoon oil
• 1 onion, sliced
• 1 green and
• 1 red bell pepper, in julienne
• Dried red chili pepper, chopped
• 3 cups grated semi-soft cheese

Preparation

1 Heat 1 tablespoon oil in a saucepan and brown the pork on all sides. Sprinkle with sugar and season with salt and pepper. Toss to caramelize. Add the pineapple and its juice, cover, and simmer over low heat for 30 minutes or until the pork is very tender. Add water or broth if necessary to prevent drying. Remove from heat, shred the pork and keep hot.

2 Heat 1 tablespoon oil in a frying pan over medium heat. Sauté the onion for 5 minutes, add the red and green peppers and cook another 5 minutes.

3 Heat the tortillas for 3 minutes in an oven set to medium heat. Once warm, lay one tortilla flat on each plate. Cover with a layer of pork, another with the onion-pepper mixture, sprinkle with chili pepper and grated cheese and serve immediately.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

These corn tortillas filled with pork and green pepper invite the company of a wine with very good color, tannins, and freshness, such as the few good Malbecs that have come out in the last two years.