We enjoyed this recipe, but the corn tortillas didn't hold up well to all the liquid the pineapple produces. They fell apart while eating and we ate immediately after assembly at table. Maybe with flour tortillas it would be 4 stars. The flavor was good, but I would prefer the pork more spicy or more chipotle. We would give it another try with some changes.
Tacos Al Pastor with Grilled Pineapple Salsa
If you want to tame the spice, seed the jalapeño and chop it, or simply omit it.
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Total: 1 Hour, 8 Minutes
- Calories: 305
- Fat: 7.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.3g
- Protein: 26.6g
- Carbohydrate: 36.9g
- Fiber: 4.7g
- Cholesterol: 74mg
- Iron: 1.7mg
- Sodium: 513mg
- Calcium: 51mg
- 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
- 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.
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