Tortillas With Grilled Adobo Pork & Pineapple (tacos Al Pastor)
Adobo Sauce:
10 Dried Guajillo Chiles
2 Tbsp Canola Oil
½ Med White Spanish Onion, Thinly Sliced
2 Garlic Cloves, Smashed With Back Of Knife & Peeled
2 Whole Cloves
6 – 6 Inch) Cinnamon Sticks, Broken Into Thirds
24 Whole Black Peppercorns
¼ Tsp Cumin Seeds, Crushed
Remove Stems, Seeds, & Membranes From Chiles, Then Break Into Large Pieces & Set Aside.
In A 4 Quart Saucepan Over Moderate Heat, Heat Oil Until Hot But Not Smoking. Add Onion, Garlic, Cloves, Cinnamon, Peppercorns, & Cumin Seeds & Cook Until Onion Is Soft & Golden Brown, About 6 Minutes. Add Chilies & Cook Until Darkened On Both Sides, About 1 Minute.
Add Enough Water To Cover Mixture Halfway & Bring To Boil. Continue Boiling Until Liquid Reduces By Half, About 5 - 8 Minutes. Transfer Mixture To Blender & Purée Until Smooth. Strain, Pressing On Solids With Rubber Spatula & Discarding Solids.
Pork:
1 Cup Adobo Sauce
¼ Cup Freshly Squeezed Orange Juice
1 Tbsp Sherry Wine Vinegar
2 Tsp Honey
¼ Tsp Salt
1/8 Tsp Freshly Ground Black Pepper
1 - 1¼ Lb Pork Tenderloin, Trimmed
4 Slices Fresh Pineapple ( ¼ Reg Pineapple
Or 1 Sm Pineapple)
1 Tsp Canola Oil
1 Cup White Spanish Onions, Finely Chopped (1 Med Onion)
1 Tbsp Fresh Cilantro, Finely Chopped
1 Tbsp Fresh Lemon Juice ( ½ Med Lemon)
In Re-sealable, 1-gallon, Plastic Bag, Place ½ Cup Adobo Sauce, Orange Juice, Vinegar, Honey, Salt, & Pepper. Add Pork Loin, Seal, & Chill At Least 2 Hours & No More Than 6 Hours.
Preheat Grill (medium Heat) Or Broiler.
Remove Pork From Marinade & Discard Marinade. Grill Or Broil Pork About 6-inches From Heat, Turning Occasionally, Until Internal Temperature Reaches 145°f, About 25 Minutes. Let Stand, Loosely Covered In Foil, 10 Minutes. Chop Pork Into Small Dice & Place In Medium Saucepan. Add 1/4 Cup Adobo & Keep Warm Over Low Heat.
Grill Or Broil Pineapple Until It Starts To Get Soft, About 3 - 5 Minutes. Place In Bowl & Let Cool. Once Cool Enough To Handle, Chop Into Small Dice & Return To Bowl. Add Oil, Onion, Cilantro, & Lemon Juice & Stir To Combine. Set Aside.
Chive Oil:
1 Cup Canola Oil
¼ Cup Fresh Chives, Coarsely Chopped
In Blender Puree Oil & Chives Until Smooth. Set Aside.
Tomatillo Sauce:
1 Tbsp Canola Oil
1 Lb Fresh Tomatillos, Husks Removed, Thoroughly Rinsed, &
Quartered
½ Cup White Spanish Onion, Coarsely Chopped (½ Med Onion)
1 Lg Clove Garlic
2 Fresh Serrano Chiles, Seeds Removed, & Chopped
¼ Tsp Kosher Salt, Plus More To Taste
1/8 Tsp Freshly Ground Black Pepper, Plus More To Taste
1 - 2 Tbsp Honey, Optional
1 Tbsp Fresh Cilantro, Coarsely Chopped
In 10-inch Skillet Over Moderate Heat, Heat Oil Until Hot But Not Smoking, Add Tomatillos & Onion & Cook Until Lightly Browned & Soft, About 10 Minutes. Add Garlic, Chiles, Salt, & Pepper & Cook Until Garlic Is Light Brown, About 2 Minutes. Remove From Heat & Check Sauce. If Bitter Or Sour, Add 1 - 2 Tablespoons Honey.
Transfer Tomatillo Mixture To Blender, Add Cilantro, & Purée Until Smooth. Season With Salt & Pepper & Set Aside.
Corn Tortillas*:
2 Cups Instant Corn Masa Mix For Tortillas
*store Bought Corn Tortillas, Heated Following Package Directions, Can Be Substituted.
In Medium Bowl, Mix Together Masa & 1 Cup Plus 2 Tablespoons Lukewarm Water. Knead In Bowl Until Soft Dough Forms, Adding More Water If Dough Seems Too Dry. Shape Dough Into 16 Small Balls, About 1 Ounce Each, & Cover With Kitchen Towel.
Heat Griddle Or Heavy Cast-iron Skillet Over Medium Heat, Using Two Burners If Necessary. If Using Two Burners, Keep Part Of Surface A Little Cooler By Turning One Burner Lower.
Meanwhile, Lay Plastic Wrap Or Waxed Paper On Bottom Plate Of Tortilla Press. Place Ball Of Dough In Center, & Lay Plastic Wrap Or Wax Paper On Top. Lower Top Plate & Press Ball Into Circle. Raise Top Plate & Peel Off Top Piece Of Plastic Wrap—the Tortilla Should Be About 5 - 6 Inches In Diameter & About 1/8-inch-thick.
Invert Tortilla Onto Fingers Of One Hand & Carefully Peel Off Second Piece Of Plastic Wrap. Lay Tortilla On Cooler Part Of Griddle, Sweeping Hand From Underneath. Let Tortilla Sit Until Released From Griddle, 10 - 15 Seconds.
Using Fingers Or Spatula, Carefully Flip Tortilla Over, Place On Hotter Part Of Griddle, & Let Cook Until Bottom Begins To Speckle With Brown Spots, 30 - 40 Seconds. Flip Tortilla Over & Let Cook Until Bottom Side Becomes Speckled, Another 30 Seconds Or So. (tortilla May Puff A Little.)
Transfer To Clean Kitchen Towel & Cover With Foil To Keep Warm. Repeat With Remaining Dough, Cooking 2 Tortillas At A Time If Possible. As You Take Tortillas Off Griddle, Stack On Clean Kitchen Towel & Keep Covered With Foil.
To Serve: Transfer Pork & Pineapple To Platter & Place Tomatillo Sauce & Chive Oil In Small Bowls.
Serve Tortillas In Covered Basket To Keep Warm.
• Adobo Can Be Stored Covered In Refrigerator Several Weeks.
• Chive Oil Can Be Stored Covered In Refrigerator Up To 1 Week.
• Tomatillo Sauce Can Be Stored Covered In Refrigerator Up To 3 Days.
Makes 4 Servings.