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The perfect Father’s Day recipe – grilled Hawaiian tacos with pineapple salsa
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Baja Sol Corproate Executive Chef Bill Roche
Chef Bill Roche from Baja Sol is sharing one of his favorite Father’s Day recipes – grilled Hawaiian tacos with pineapple salsa. “Somehow I always get wrangled into manning the grill,” says Chef Bill. He continued; “so this recipe has become an easy favorite.” The carnitas can be bought prepared or can be made with the recipe below. Chef Bill says to make sure that if Dad is manning the grill on Father’s Day to make sure that he’s well supplied with Corona and a Lime or a Mojito.
Baja Sol’s Hawaiian Tacos & Pineapple Salsa
Makes 8 tacos
Ingredients:
8 6” Flour Tortillas
12 oz. Carnitas (can be bought pre-prepared or can be made by recipe below)
4 oz. Chipotle BBQ sauce (dice chipotle peppers (canned in adobo sauce) and stir into your favorite bbq sauce)
8 oz. Green Cabbage – Julienned
6 oz. Pineapple Salsa (recipe below)
Preparation:
- Place tortillas on a grill for about 2 minutes each side over med-high heat to warm them. Place each flat on a plate.
- Place 1 & ½ oz of the carnitas down the center of the tortilla
- Drizzle BBQ Sauce over Carnitas
- Place green cabbage over the BBQ Sauce
- Sprinkle Pineapple Salsa over cabbage and serve
Carnitas (braised pork):
Ingredients:
1 4 - 5 Lb Lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper
Preparation:
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
Pineapple Salsa
Makes 1 gallon
Ingredients:
1 Pineapple
1/8 cup Canola Oil
¾ cup of Red Bell Pepper – diced to ¼” pieces
¾ cup of Anaheim Peppers – diced to ¼” pieces
1 ½ cups Red Onion – diced to ¼” pieces
1 ½ tsp Jalapenos - minced
1 tsp Chipotle Peppers - minced
¼ cup honey
3 oz. of Pineapple juice
2 tbsp of lime juice
1/8 cup of cilantro – chopped fine
1/8 cup of mint – chopped fine
1 tsp salt – or to taste
1 tsp black pepper – or to taste
Preparation:
- Remove the core from the pineapple using an apple corer
- Remove skins from pineapple, and cut into 3/8 inch slices.
- Brush pineapples lightly with canola oil, place on grill and cook for 1 minute (the grill should be cleaned well before used and brushed with canola oil to prevent the fruit from sticking to the grill).
- Turn slices 90 degrees and cook for an additional 1 minute, forming diamond marks.
- Flip slices over and repeat process.
- Remove from grill, place on sheet trays and place in cooler/refrigerator to chill.
- While pineapples are cooling place all remaining ingredients into a mixing bowl and toss.
- When pineapples have cooled completely remove from cooler/refrigerator and cut into 3/8" pieces.
- Add pineapples to other ingredients and toss well.
- Place in appropriate containers, and refrigerate until ready to use.
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