Last night, I made Tacos al Pastor from a recipe I found on Epicurious. I have made them before but this recipe was definately the best. The dish calls for pineapple in the marinade. However, some of the reviews indicated that an enzyme unique to pineapple would make the meat mushy. I have cooked with pineapple before and have not had any problems. So, I threw caution to the wind and they tacos turned out great.
Does anyone know about the enzyme that is noted in the comments? What chemical reaction if any does it have on meat?
BTW, if you try this recipe, definately make the cilantro-onion relish and reserve some of the marinade in lieu of the Two-Chili Salsa.