Marinated And Grilled Lamb Tacos (puerco Adobabo)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 ripe pineapple, pared, 1 c of it coarsely chopped, the remainder in big slabs
• 10 garlic cloves
• 1 pinch ground cloves
• 1 1/4 teaspoons ground cumin
• 2 teaspoons kosher salt
• 3 guajillo chilies, toasted, seeded and torn into pieces (pasilla chiles can be substituted)
• 2 ancho chilies, toasted, seeded and torn
• 1/2 cup distilled vinegar
• 3 1/2-4 lbs lamb shoulder, trimmed of excess fat and cut crosswise into 1/2-inch thick steaks
• 1 small corn tortillas or 1 small flour tortilla
• minced onion
• chopped fresh cilantro
• chopped tomatoes or pico de gallo
• lime wedge

Recipe

• 1 in a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
• 2 transfer to a bowl or ziploc, add lamb turning to coat all the meat.
• 3 refrigerate for no more than 2 hours. gets mooshy if left longer than that.
• 4 preheat grill to hot.
• 5 discard marinade.
• 6 place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
• 7 transfer cooked meat to baking pan and repeat with remaining meat.
• 8 while meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
• 9 allow meat to rest at least 5 minute before slicing into thin slices against the grain.
• 10 chop grilled pineapple into small bits.
• 11 pour any juices from meat and pineapple over meat.
• 12 serve with listed condiments wrapped in warm tortillas.