Tacos Al Pastor

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled vinegar
• 1/4 cup guajillo chili powder
• 3 garlic cloves, halved
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried oregano (preferably mexican)
• 1 teaspoon ground cumin
• 2 small chipotle chiles or 1 large chipotle chile
• 1 -2 teaspoon adobo sauce, from canned chipotle chile in adobo
• 2 3/4 lbs boneless lamb loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• corn tortilla
• salsa

Recipe

• 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 lamb 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.
• 2 prepare barbecue (medium-high heat). grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. grill lamb with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. transfer pineapple and lamb to work surface; chop pineapple into 1/2-inch cubes, discarding cores. chop lamb. 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 lamb-pineapple mixture with onion-cilantro relish, salsa, and lime wedges.