Tacos Al Pastor with Grilled Pineapple Salsa

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Tacos Al Pastor with Grilled Pineapple SalsaRecipe
Photo: Nina Choi
If you want to tame the spice, seed the jalapeño and chop it, or simply omit it.
Serves 4 (serving size: 2 tacos)


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1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed
1 tablespoon chopped fresh oregano
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1/2-inch-thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeño, thinly sliced
Remaining ingredients:
8 (6-inch) corn tortillas
8 lime wedges


Hands-on: 34 Minutes
Total: 1 Hour, 8 Minutes

1. To prepare pork, preheat the grill to high heat.

2. 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°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.

3. 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.

4. 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. Serve with lime wedges.

Created date

August 2011

Nutritional Information

Calories 305
Fat 7.1 g
Satfat 1.3 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 26.6 g
Carbohydrate 36.9 g
Fiber 4.7 g
Cholesterol 74 mg
Iron 1.7 mg
Sodium 513 mg
Calcium 51 mg