I had to go to 2 different grocery stores for the pork steaks. FYI- Albertsons doesn't carry them, not my Albertsons anyway. I found them at Smith's though. I love Smith's meat selections! They always have what I'm looking for.
Also, you may have to search hi and low for the Achiote paste. Another thing I could never find at my local grocery stores. I got it at this little Mexican Market in Downtown Henderson.
4 medium tomatillos, husked and rinsed
1/2 cup cilantro
1 jalapeno, stemmed and roughly chopped
2 ripe avocados, pitted and scooped from the skin
1 small white onion, roughly chopped
1/2 cup water
In a food processor, or blender, combine the tomatillos, cilantro, jalapeno, onion, and water. Puree. Add the avocados and pulse just until incorporated. Season with salt.
Chill in the fridge.
For the Pork Steaks you'll need:
A package of Achiote paste, 3.5 oz.
3 canned chipotle chilies, in adobo sauce, with about 4 tbsp. of the sauce
1/4 cup olive oil
3/4 cup water
1.5 pds pork shoulder steaks
1 red inion, sliced into long thin pieces
1/4 of a pineapple, sliced into 1/2 inch rounds
queso fresca (Mexican crumbling cheese)
In a blender or food processor, combine the paste, the chipotle peppers, the adobo sauce, the oil, and the water. Puree. Pour over meat and chill in the fridge for at least an hour.
Once you're ready to grill, start with the pineapple. Oil the slices and grill them just for about a minute on each side. Keep warm.
Now grill up the meat. They will only take about a minute or two per side.
Once the meat is done, chop it up and serve it on warm corn tortillas along with a slice or two of the pineapple. Top with the Avocado Tomatillo salsa, red onion, and some queso fresca.