Tacos al Pastor
Tacos al Pastor (meaning shephard style), is a traditional Mexican dish made with seasoned and marinated pork.
Tacos al Pastor
1 Large White Onion (Halved)
1 Pineapple (Peeled & Cut Crosswise into 1/2" Thick Rounds)
1/2 C. Orange Juice (Freshly Squeezed)
1/4 C. White Balsamic Vinegar
1/4 C. Guajillo Chile, Powder
3 Garlic Cloves (Halved)
2 tsp. Kosher Salt
1 tsp. Oregano, Mexican
1 tsp. Cumin, Ground
Canned Chipotle Chiles in Adobo (1 Large Chile or 2 Small Chiles and 1-2 tsp. Adobo from the Can)
2 1/2 - 3 lb. Boneless Pork Loin (Cut into 1/2" Slices)
1/4 C. Fresh Cilantro (Chopped)
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, Smoky Two-Chile Salsa, and lime wedges.