For the month of April I am participating in an A to Z Recipe Challenge, which means I will be posting a recipe for every letter of the alphabet. That's 26 recipes over the course of the next 30 days! I spent most of last month brainstorming ideas and planning ahead to bring you a variety of Mexican and Mexican-inspired dishes and desserts. Funny thing I noticed is that most of my recipe ideas, in both English and Spanish, usually start with the letter C or P. I wonder why that is?
To kick things off, today's recipe is brought to you by the letter A. A is for Alambres Hawaianos. Alambres are a traditional Mexican dish made with thin slices of grilled steak, pork, or chicken sauteed with bacon, onion, and bell pepper. Alambres are similar to what you know as fajitas, but alambres are also topped with oodles of melted cheese. Alambres Hawaianos are a fun twist to a classic Mexican recipe made with smoked pork chops, roasted poblano strips and chunks of sweet pineapple. Serve Alambres Hawaianos with warm corn or flour tortillas and top with a spicy Mexican salsa (like Chile de Molcajete or Salsa Taquera Roja).
- 6 poblano peppers
- 6 slices bacon, cut in 1-inch pieces
- 2 lb. smoked pork chops, cut in thin strips
- 1 medium white onion, roughly chopped
- 2 fresh serrano chiles, finely chopped (optional)
- 1 (14 oz.) can pineapple chunks, drained
- 1-1/2 cups shredded Manchego or Chihuahua cheese
Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Slice roasted peppers into thin strips.
Fry the bacon in a large skillet or Dutch oven over medium-high heat until golden and crisp. Remove cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess grease. Add the smoked pork chops and let fry until completely cooked and lightly browned. Add the onions, serrano chiles (if using), poblano peppers, and pineapple chunks; season with salt to taste. Sauté for 10 to 12 minutes, stirring occasionally; remove from heat. Sprinkle cheeses over mixture. Cover and let sit for 5 minutes until cheese has completely melted. Serve with warm corn or flour tortillas. Enjoy!