Braised Pork Tacos with Pineapple Guacamole, Pickled Onions and Creamy Jalapeno Salsa

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serving Size: 4-6


1 package tortillas
1/4 cup pumpkin seeds
1 recipe creamy jalapeño salsa

For the pork
1 ancho chile
3 guajillo chiles
1/4 cup chopped onion
2 garlic cloves minced
1/4 cup orange juice
1/4 cup cider vinegar
1/4 cup Mexican cola (or regular coke)
1 cup chicken broth
1 tsp oregano (Mexican preferred)
1 tsp ground cumin
1 tablespoon annatto seeds
oil for cooking
3 pounds pork shoulder cut into 1/2 inch cubes
For the pickled onions
3/4 cup cider vinegar
1/4 cup lime juice
small red beet peeled and quatered
1 red onion sliced
For the guacamole
1 large avocado
1/8 cup onion diced
1/8 cup chopped cilantro
1/8 cup diced pineapple
1 tablespoon lime juice
1/4 teaspoon kosher salt


For the pork:
Roast the chiles in a 350 degree oven for 3-5 minutes until fragrant.
Remove the stems and seeds and place the chiles in a bowl and cover with hot water to soften for 20-30 minutes.
Meanwhile sauté the onions and garlic in a pan over medium heat until softened about 5 minutes.
Add all the ingredients except the pork in a blender and puree on high until smooth. Pass the mixture through a strainer and set the puree aside.
Season the pork with salt and pepper. Working in batches, add a few teaspoons of oil to a 3 to 5 quart ovenproof pot and cook the until the meat until browned on all sides.
Add the puree to the pork, cover and place in a 300 degree oven and cook 2 to 3 hours until fork tender.

For the pickled onions:
Add the vinegar, lime juice and beet to a blender and puree on high. Pass the liquid through a strainer to remove any beet solids. The liquid should be a vibrant red color.
Combine the onions and pickling liquid in a bowl. Let sit for at least 30 minutes but the color and flavor will intensify if made ahead.
For the pineapple guacamole
Mash the avocado with a fork in a bowl. Add the remainder of the ingredients and stir to combine.

Assemble the tacos in just prior to serving by adding each of the recipe components or set everything out and let your guests build their own.


I used red jalapeños for the creamy jalapeño salsa which gave the orange color. The ripened jalapeño also has a little less heat and is somewhat sweater than its green counterpart. If you can’t tolerate a lot of heat, feel free to substitute a regular roasted red pepper.