Tacos al Pastor
Makes 6 to 8 servings
Pineapple and Pork tacos —a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors.
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 chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn or wheat tortillas
Smoky Two-Chile Salsa
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.
Smoky Two Chile Salsa
8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Coarse kosher salt
Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and
lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Guajillo-Rubbed Grilled Pork Loin
4-6 Lb Piece of Lean Pork Tenderloin
2 Dried Guajillo Chili Pepper
1 Tbs Ancho Chili Powder
1 Tbs Light Brown Sugar
1 Tbs Ground Cumin
1/2Tsp Ground Cinnamon
1Tbs Whole Coriander Seed
1/2Tbs Whole Peppercorns
1Tsp Kosher Salt
Let the loin come to room temperature before cooking.
Make the dry rub by placing everything (except the loin. please), into a spice mill or small food processor. Pulse until well combined.Cover both sides of the loin with dry rub and let stand at room temperature until ready to grill.
Grill over direct-high heat about 3–4 minutes on each side, or until a dark crust forms. After both sides are browned, move loin to the side of the grill (over indirect heat) and continue cooking, grill covered, 10–12 minutes (depending on thickness).Remove from grill and let loin stand 5–10 minutes before slicing into it.