Tacos al Pastor

Ingredients

• Onions

  Raw

  1 large or 150g

• Pineapple

  Raw, extra sweet variety

  1 fruit or 905g

• Orange juice

  ½ cup or 125g

• Vinegar

  Distilled

  ¼ cup or 60g

• Chile

  Patak's

  4 tablespoon or 400g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  2 tsp or 12g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  3 lb or 1.36kg

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  1 fruit or 67g

Directions

1. 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 next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day. Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine. Meanwhile, finely 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 Two-Chile Salsa, and lime wedges.
2. Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
3. Meanwhile, finely 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.
4. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.