Tortillas with Grilled Adobo Pork and Pineapple Recipe | Epicurious.com
"Tacos al Pastor..."
INGREDIENTS
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10 dried guajillo chiles
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2 tablespoons canola oil
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1/2 medium white Spanish onion, thinly sliced
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2 garlic cloves, smashed with back of knife and peeled
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2 whole cloves
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6 (6-inch) cinnamon sticks, broken into thirds
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24 whole black peppercorns
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1/4 teaspoon cumin seeds, crushed
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1 cup adobo sauce
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1/4 cup freshly squeezed orange juice
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1 tablespoon sherry wine vinegar
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2 teaspoons honey
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 (1 1/4-pound) pork tenderloin, trimmed
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4 slices fresh pineapple (1/4 regular pinapple or 1 small pineapple)
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1 teaspoon canola oil
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1 cup white Spanish onions, finely chopped (1 medium onion)
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1 tablespoon fresh cilantro, finely chopped
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1 tablespoon fresh lemon juice (1/2 medium lemon)
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1 cup canola oil
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1/4 cup fresh chives, coarsely chopped
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1 tablespoon canola oil
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1 pound fresh tomatillos, husks removed, thoroughly rinsed, and quartered
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1/2 cup white Spanish onion, coarsely chopped (1/2 medium onion)
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1 large clove garlic
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2 fresh Serrano chiles, seeds removed, and chopped
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1/4 teaspoons kosher salt, plus more to taste
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1/8 teaspoon freshly ground black pepper, plus more to taste
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1 to 2 tablespoons honey, optional
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1 tablespoon fresh cilantro, coarsely chopped
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2 cups instant corn masa mix for tortillas
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