Tacos al pastor
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 (I used regular chili 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 (I was out of this, so I used some chipotle chili powder)
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges
Original: https://www.epicurious.com/recipes/food/views/tacos-al-pastor-242132
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. Note: I didn't have much pineapple on hand so I just used the juice from canned pineapple instead of pureeing anything.
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.
Note: I did these on the stove. With all that marinade I thought, why not make a sauce? So after the pork had cooked I removed it to a plate where I sliced it, and then added the rest of the marinade to the frying pan. I made sure to boil it for 5 minutes to take care of any raw meat bacteria. I added a bit more orange juice. And it thickened up to a delicious sauce. I tossed the cut up pork in the sauce, which was much better than the pork on it's own!
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Note: I made the mango black bean salsa, also on the blog, substituting pineapple for mango. I thought it was a nice addition :)
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.
I also added shredded cabbage, and the sour cream/mayo/lime sauce from the Fish taco recipe on the blog.
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder (I used regular chili 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 (I was out of this, so I used some chipotle chili powder)
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges
Original: https://www.epicurious.com/recipes/food/views/tacos-al-pastor-242132
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. Note: I didn't have much pineapple on hand so I just used the juice from canned pineapple instead of pureeing anything.
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.
Note: I did these on the stove. With all that marinade I thought, why not make a sauce? So after the pork had cooked I removed it to a plate where I sliced it, and then added the rest of the marinade to the frying pan. I made sure to boil it for 5 minutes to take care of any raw meat bacteria. I added a bit more orange juice. And it thickened up to a delicious sauce. I tossed the cut up pork in the sauce, which was much better than the pork on it's own!
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Note: I made the mango black bean salsa, also on the blog, substituting pineapple for mango. I thought it was a nice addition :)
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.
I also added shredded cabbage, and the sour cream/mayo/lime sauce from the Fish taco recipe on the blog.
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