Tacos Al Pastor
- Reviews 1
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1 large white onion, halved
- 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
- 1⁄2 cup fresh orange juice
- 1⁄4 cup distilled white vinegar
- 1⁄4 cup guajillo chili powder
- 3 garlic cloves, halved
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 2 small chipotle chiles or 1 large chipotle chile
- 1 -2 teaspoon adobo sauce, from canned chipotle chile in adobo
- 2 3⁄4 lbs boneless pork loin, cut into 1/2-inch slices
- 1⁄4 cup chopped fresh cilantro
- corn tortilla
- salsa
Directions
- Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
- Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
- Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges.
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