Al Pastor Tacos
Because it’s almost 80 degrees in December, we decided grill out and enjoy the unusual New Orleans weather. It’ pretty tough to get into the “holiday spirit” in shorts so rather than eggnog, we made up some margaritas and had a BBQ.
- 1 large white onion, halved
- 1 can of pineapple chunks
- 1/2 cup fresh orange juice
- 1/4 cup distilled white vinegar
- 3 tablespoons of chile powder
- 3 garlic cloves, halved
- 2 teaspoons coarse kosher salt
- 1 teaspoon fresh oregano
- 1 teaspoon ground cumin
- 3 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
- Lime wedges
- Shredded manchego cheese
Coarsely chop 1 onion half. Place chopped onion and 1 cup of 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). Prepare 2 pineapple skewers and grill 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, sour cream, cheese and lime wedges.
Inspired by: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132