Al Pastor Tacos With Pineapple Jalapeno Salsa Recipes

Steps:

• Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
• Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
• Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
• Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
• Marinate pork in the refrigerator, 4 hours to overnight.
• Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
• Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
• Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Steps:

• Preheat the broiler.
• Heat the oil in a medium saucepan over medium-high heat until almost smoking. Add half of the onions and cook until softened, about 1 minute. Stir in the garlic, chiles, orange juice, vinegar, honey and tomato paste and bring to a simmer. Add the cumin and oregano and continue to simmer, about 5 minutes, covered. Remove from the heat and cover until the chiles are softened, about 5 minutes. Blend until smooth. Let cool completely.
• Line a baking sheet with foil, drizzle some oil on it and rub it around so that the foil is evenly coated. Spread the pork in an even layer. Coat both sides completely with the chile mixture with a pastry brush and transfer to the broiler. Cook until charred on both sides, flipping halfway through, about 12 minutes total. Remove from the broiler and let rest for 5 minutes. Wrap the tortillas in foil, turn off the oven and heat the tortillas.
• Meanwhile, combine the pineapple, cilantro, remaining onions, lime juice, habanero and a pinch of salt in a medium bowl.
• Cut the pork into 1/4-inch-thick strips and serve with the corn tortillas, lime wedges and pineapple salsa.

Steps:

• Preheat the broiler.
• Heat the oil in a medium saucepan over medium-high heat until almost smoking. Add half of the onions and cook until softened, about 1 minute. Stir in the garlic, chiles, orange juice, vinegar, honey and tomato paste and bring to a simmer. Add the cumin and oregano and continue to simmer, about 5 minutes, covered. Remove from the heat and cover until the chiles are softened, about 5 minutes. Blend until smooth. Let cool completely.
• Line a baking sheet with foil, drizzle some oil on it and rub it around so that the foil is evenly coated. Spread the pork in an even layer. Coat both sides completely with the chile mixture with a pastry brush and transfer to the broiler. Cook until charred on both sides, flipping halfway through, about 12 minutes total. Remove from the broiler and let rest for 5 minutes. Wrap the tortillas in foil, turn off the oven and heat the tortillas.
• Meanwhile, combine the pineapple, cilantro, remaining onions, lime juice, habanero and a pinch of salt in a medium bowl.
• Cut the pork into 1/4-inch-thick strips and serve with the corn tortillas, lime wedges and pineapple salsa.