Name: Tacos al Pastor
Yield: 6–8 servings
Ingredients: 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 chile powder; 3 garlic cloves, halved; 2 teaspoons coarse kosher salt; 1 teaspoon dried oregano (preferably Mexican); 1 teaspoon ground cumin; 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo; 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices; 1/4 cup chopped fresh cilantro; Corn tortillas; Smoky Two-Chile Salsa; Lime wedges

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Photo by Tom Schierlitz

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

Test Kitchen 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.

Recipe notes

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