I owe this recipe to my friend Greg, who cooked the best meal from scratch I've ever had. Notes were taken. Here's my version.
Turned my house into a taqueria. El Grande Miguel's.
4 thick cut boneless pork chops cut from a boneless pork roast
1 pound chorizo
2 white onions
1/2 ripe pineapple
Fresh cilantro, chopped
Hot Squeeze Sweet Heat Chipotle
Himalayan Pink Sea Salt
Dark Maple Syrup (B Grade)
Ground Dried Habanero
Medium White Flour Tortillas (10 pack)
Fine cast iron pans
Start by cutting the boneless pork roast into thick chops and seasoning with Hot Squeeze Sweet Heat Chipotle
Pan fry, and rest.
Carmelize the onions (halved & sliced), then add the diced, seeded and cored jalapeños. Add a dusting of ground chipotle.
Pan fry the chorizo, and use a potato masher to break it up, rest
Core, remove rind, cut into 1/8's, and dice the pineapple
Add to onions, jalapeños, and turn off heat.
Slice pork chops, thinly, then dust with more HSSHC seasoning
Combine chorizo, sliced pork, into the onions, jalapeño, and pineapple
[url=http://s1091.photobucket.com/user/mcartechine/media/736E76ED-8CDE-44AE-AF98-F3603515C5F6.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/736E76ED-8CDE-44AE-AF98-F3603515C5F6.jpg[/img][/url] [url=http://s1091.photobucket.com/user/mcartechine/media/51BC5BB2-80F0-4032-9852-74E9BA7FF1C8.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/51BC5BB2-80F0-4032-9852-74E9BA7FF1C8.jpg[/img][/url]
Add grated cotija and shredded mozz cheese
Bake for 10 minutes in 400F oven
Also take the 10 flour tortillas, wrap in foil tightly, and throw those in the oven at the same time
[url=http://s1091.photobucket.com/user/mcartechine/media/EF365666-9CF6-49E0-AEA6-210EB3AC7E38.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/EF365666-9CF6-49E0-AEA6-210EB3AC7E38.jpg[/img][/url] [url=http://s1091.photobucket.com/user/mcartechine/media/C6E9B31C-CCA1-461D-9F8D-82FA4A66C6D3.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/C6E9B31C-CCA1-461D-9F8D-82FA4A66C6D3.jpg[/img][/url]
In a sauce bottle, combine 1 heavy tbsp of ground dried habanero with half a pint of grade b maple syrup (also known by my spice manaufacturer as volcanic maple syrup)
I call this sweet heat, and it's good on anything, particularly corn bread.
Take a warm tortila, and take a hearty spoon full of goodness, drizzle with volcanic maple syrup, and garnish with fresh chopped cilantro, roll it up, and enjoy.
Best served on dishes I despise.
[url=http://s1091.photobucket.com/user/mcartechine/media/8627CE7F-34F8-4BC2-A65C-BDC32648AFB6.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/8627CE7F-34F8-4BC2-A65C-BDC32648AFB6.jpg[/img][/url] [url=http://s1091.photobucket.com/user/mcartechine/media/CF720308-1AC8-4224-952E-7D09328C4AA2.jpg.html] [img]http://i1091.photobucket.com/albums/i397/mcartechine/CF720308-1AC8-4224-952E-7D09328C4AA2.jpg[/img][/url]
Foto cred to my buddy AJ, who might be relates to SOBF, but drank beer with me whilst I cooked, and thoroughly dug this dish.
"if you don't understand the perfect logic of this, then you may as well fuck right off Teh Suk" - Fatman
"I took a Japanese whaling approach to panfishing as a kid." - Boomin