Al Pastor Tacos

Ingredients

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 3 garlic cloves, halved
• 2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 large or 2 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

Preparation

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and other ingredients; puree marinade until smooth. Place pork in large plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours. 

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Cool pork in skillet with marinade until pork is done and marinade is reduced to thick sauce.  Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

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, Smoky Salsa, and lime wedges.