Slow-Roasted Bacon-Wrapped-Pineapple Tacos

Ingredients

• For the adobo marinade:
• 6 whole dried ancho chilies, stems and seeds removed
• 2 whole chipotle peppers, canned in adobo
• 2 tablespoons extra-virgin olive oil
• 4 medium cloves garlic, minced
• 1 teaspoon oregano, preferably Mexican
• 1 tablespoon whole cumin seed, toasted and ground
• 1 teaspoon whole coriander seed, toasted and ground
• Small pinch ground cloves
• 2 tablespoons dark brown sugar
• 3 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Asian fish sauce
• Kosher salt
• For the pineapple:
• 1 pineapple, skin and core removed, cut into 4 large chunks
• 8 ounces sliced bacon
• For serving:
• 40 corn tortillas, heated and kept warm
• Charred Salsa Verde
• Crumbled cotija cheese
• Thinly sliced red or green jalapeño or serrano chilies
• Roughly chopped fresh cilantro leaves

Directions

1. For the adobo marinade, move an oven rack to the center and heat the oven to 350 degrees F (175 degrees C). Put the dried ancho chilies on a microwave-safe plate, then microwave them just until they soften and smell toasted, 10 to 20 seconds. Tip them into a blender jar and add the chipotle peppers. Follow with the olive oil, garlic, oregano, cumin seed, coriander seed, the cloves and brown sugar, then pour in the vinegar, soy sauce, and fish sauce. Blend until the sauce is smooth, about 1 minute. Add salt to taste, then set it aside.
2. For the pineapple, coat every side of the pineapple with half of the marinade, and set it on a rimmed baking sheet lined with foil. Lay the bacon slices over the pineapple. Slide the pan into the oven and roast until the pineapple has softened and taken on a darker color and the bacon crisps, 45 minutes to 1 hour.
3. For serving, lift off the bacon and cut it into 2-inch pieces. Cut the pineapple into slices that are 1/4- to 1/2-inch thick. Tuck the pineapple and bacon into double-stacked corn tortillas, then finish with the remaining marinade, salsa verde and cotija, plus fresh chilies and cilantro.