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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours. 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 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 tortillas |
smoky two-chile salsa |
lime wedges |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
5. Test-kitchen tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
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