Maui Tacos with Seared Pineapple Salsa

I know what you're thinking - that we had fish tacos for dinner last night, but if you do you'd be wrong. Adapted from John Conley's book Salsa Brava Cocina, these Maui Tacos are our take on what I had at his restaurant in Flagstaff a few weeks ago and believe you me they are not for the tender hearted ...uh palated. The big guy and I joined forces last night to create an intensely spicy extremely flavorful heart stopping soul searing butt burner of a dinner.

 

The pork is cut into small cubes and marinated in Conley's version of Carne Adovada, which includes a lot of chile de arbol, garlic, cumin and red chile powder. This infuses the meat with incredible flavor and while most recipes for Carne Adovada use a less tender cut of meat that requires long, slow cooking, Conley's method uses pork loin that's cooked on the flat top for a mere 5 to 7 minutes. Now if that hasn't got your attention, there's more! To make the Maui Taco's the Adovada is combined with sweet onions and fresh pineapple. All of it gets incredibly caramelized and crisp, but tender and absolutely delicious. Garnished with fresh cilantro, queso fresco cheese, guacamole and in my case a ton of sour cream to tame the heat, these taco's are just not to be believed.We made some adaptations to Conley's recipe, so if you want to see the original, I'm afraid you'll have to buy the book. It's copyright protected so I can't give you his exact directions, but believe you me the book is well worth the cost.

Of course there's also the Seared Pineapple Salsa - that kinda' takes them over the top. The big guy seared some fresh pineapple on the grill till it was caramelized then chopped it up and added red bell pepper, chipotles, cilantro, honey, lemon juice and most important a habanero pepper. No amount of pleading on my part would have him reduce the amount of habanero in that darn salsa, but it is a good thing he didn't listen to me. While hot, it was not incendiary until combined with the Maui Taco that is. Good - man it's good!  Download Maui Tacos with Seared Pineapple Salsa

So what's up today? Every possible thing that can bloom in the dessert is blooming right now - our yard including pyracantha, pomegranates, lady banks rose, lemon, tangelo, limes, grapefruit - it's all a mass color and scent. Why even our peppers and tomatoes are blooming. Our lousy neighbor's palo verde tree which is right outside our bedroom patio is in full blooming color and sending it's pollen our way. The result...I can't see much through swollen, itchy, crusty eyes nor smell through stuffed up drippy sinuses. I've taken every allergy medicine known to exist. My head feels like a basketball and I look like hell but feel worse, thank you! Aren't you sorry you asked?

Comments

[Diana Gillihan]

I wished you felt better....allergies stink. About those LOUSY neighbors.......! ;) hmmmm that is another story!

[June]

Hey - ya mean you've got a beef with 'em too? LOLOL

[Nanan]

Wow - this meal looks and sounds and I bet smells so good - if only you could smell it- bless your allergy filled heart!

[June]

Spices cleared the sinuses somewhat! How are you doing Lea?