Maui Taco's Aren't What You Think!

The Big Guy's family gathered at our place on Saturday afternoon and we decided a perfect sunny mid-seventies day called for a Mexican feast. Of course since most of his family reside in the Pacific Northwest, we tried to take their tender palates into consideration - at least I did. The Big Guy's a little less considerate that way because his palate's almost totally impervious to spicy heat of any kind. 

As you can imagine, we had a lot of leftovers so consequently you're looking at what turned out to be last night's dinner.  Not too shabby, eh?

We've enjoyed Maui taco's here before so you're likely aware they're not fishy at all, but loaded with spicy pork carne adovada along with seared pineapple and sweet onion. Hit the link and you'll see the recipe,   They're a perfect item for entertaining a crowd because the meat must be marinated in advance and can be cooked very quickly, preferably on an outdoor grill. 

Also piled on this mountainous taco is a Roasted Pineapple Habanero Salsa, loaded with blackened tomato, jalapeno, and sweet onion along with pineapple and habanero chiles of course. It is not for the faint of heart, believe me and a perfect layer of flavor!

A cooling avocado salad tops that tower of spicy heat and really does the trick as far as giving the mouth a break from the heat. Loaded with creamy avocado's, chunks of sweet tomato and crispy salty bacon in a simple vinaigrette, it really is magic in the flavor department and another gem for entertaining because it must be made in advance. 

Roasted Pineapple Habanero Salsa (from JBug’s Kitchen adapted from Salsa Brava, Cochina)

2 pounds roma tomatoes

4 jalapenos, stems removed but seeds and membranes intact

1 large slice sweet onion

1/2 cup water or as required

1/2 cup cilantro, chopped

Salt to taste

2 habanero peppers

1 can (20 ounce) pineapple chunks with juice

Grill or broil tomatoes, jalapenos and onion until blackened on all sides. Remove to a bowl and cool for 10 minutes. Place half the roasted veggies into a food processor along with the pineapple with juice, both habaneros and a small amount of water. Pulse to coarsely chop. Add remaining vegetables and cilantro, pulsing to chop to a semi fine consistency. Taste for seasoning and add salt as required. Refrigerate and use within 4 days.

A year ago - Clam's Casino PIzza

Two year's ago - Mashed Potato Pie with Bacon and Cheddar 

Comments

[Lea]

What a Fabulous looking Taco - how did you successfully fold that thing and get it in ya mouth????? It is stuffed! hehehehehe

[June]

Lea - that's a pic of the Big Guy's plate and I asked him the same question last night; however, he didn't seem to have a problem with it whatsoever. LOLOL Of course, he finished it in about 3 bites and didn't put it down between them.

[Lorraine]

That is some hot looking salsa. My family would probably prefer I not include the habaneros, but I like it spicy and these tacos would suit me just fine (even though I am a NW gal). :)

[June]

It's funny Lorraine, but the sweetness of the pineapple almost cancelled out the heat from the habaneros, particularly after a day in the refrigerator.