- 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 chili powder
- 3 garlic clove, halved
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 2 small chipotle chile or 1 large chipotle chile
- 1-2 teaspoon adobo sauce, from canned chipotle chile in adobo
- 2 3/4 lbs boneless pork loin, cut into 1/2-inch slices
- 1/4 cup chopped fresh cilantro
- Corn tortilla
- Salsa
- Lime wedges
Coarsely chop one onion half. Coarsely chop 2 pineapple rounds, discarding the core; cover and chill the remaining pineapple. Place the chopped onion and chopped pineapple in a blender. Add the orange juice and next 7 ingredients; puree the marinade until smooth. Place the pork in a large resealable plastic bag. Add the marinade and seal the bag, releasing the excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare the grill (medium-high heat). Grill the remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill the pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer the pineapple and pork to a work surface; chop the pineapple into 1/2-inch cubes, discarding the cores. Chop the pork. Transfer it all to a platter; toss to combine.
Meanwhile, finely chop the remaining onion half and place it in a medium bowl. Add the cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve the pork-pineapple mixture with the onion-cilantro relish, salsa, and lime wedges.
Cook's tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
- Yields: 6-8 servings
- Preparation Time: 1 hour