Ingredients
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1 large white onion
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1/2 cup orange juice
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1/4 cup distilled white vinegar
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3 cloves garlic, peeled
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2 tbsp ancho chili powder
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1 canned chipotle in adobo
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1 tbsp adobo sauce
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1 1/2 tsp salt
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1 tsp ground cumin
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1 (2 lb) boneless pork loin
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1/2 (10 oz) container fresh pineapple rings
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16 corn tortillas, warmed
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Cilantro, for garnish
Steps
1
Halve the onion. Set 1 half aside and coarsely chop the other half. In a blender, purée the orange juice, vinegar, garlic, ancho chili powder, chipotle, adobo sauce, salt, cumin, and coarsely chopped onion until smooth.
2
Thinly slice the pork loin into ¼-inch-thick slices and place in a shallow dish. Pour marinade over pork, making sure to coat all slices. Cover with plastic and refrigerate at least 4 hours or up to 1 day.
3
Set grill to medium-high. Very finely chop the remaining onion half and soak in cold water 15–20 min. Rinse, drain, and pat dry with a paper towel.
4
Meanwhile, pat the pineapple rings dry with a paper towel and place on grill. Cook 2–3 min. per side, until lightly charred. Transfer to a plate and set aside.
5
Place pork loin slices onto grill. Cook 4–5 min. per side, until cooked through. Transfer to a cutting board. Stacking a few slices at a time, thinly slice pork into strips. Finely chop pineapple. Serve pork in tortillas topped with pineapple, onion, and cilantro.
Tips
To heat corn tortillas, wrap 8 in damp paper towels and place on microwave-safe plate. Cover loosely with plastic and microwave 1–2 min., until hot. Transfer corn tortillas, still in paper towels, to foil and wrap tightly. Repeat with remaining 8 tortillas.
