Tacos Al Pastor with Pineapple Salsa (makes 8-10 tacos)
- 1 chipotle chile, canned in adobo sauce
- 1 TB olive oil
- 1 lb pork tenderloin, trimmed
- 1 TB chopped fresh oregano
- 2 tsp ancho chile powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Cooking spray
- 4 (1/2-inch-thick) slices fresh pineapple
- 1/4 cup fresh cilantro leaves
- 3 TB thinly sliced red onion
- 3 TB fresh lime juice
- 1/4 tsp kosher salt
- 1/2 jalapeño, thinly sliced
- 10 (6-inch) corn tortillas
Directions:To prepare pork, preheat the grill to high heat.
Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. This may take longer depending on the thickness of your meat (that's what she said). Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa.