Tacos al Pastor
One of the tastiest fillings for tacos or quesadillas is "al Pastor", a combination of tender pork and pineapple. Our Pineapple Balsamic Vinegar gives the perfect pineapple zing for this tasty dish. Achiote powder (or paste) can be found in the Mexican spice section of your grocery store.
2 lbs. pork tenderloin, trimmed
1 tablespoon achiote powder
1 tablespoon guajillo or ancho chili powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon oregano
1 1/2 teaspoon ground cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
1/3 cup Pineapple Balsamic Vinegar, plus more for slaw
2 tablespoons Unflavored Olive Oil
6 pinapple rings
1 medium onion, cut in quarters, north to south, while leaving the stem end attached
12-16 corn tortillas
Slice the pork into 2 inch cubes; place in a bowl. Combine the spices and add to the pork, along with the vinegar and olive oil. Marinade 40 to 60 minutes in the refrigerator. Don't over-marinate as pineapple can break down the pork too much, resulting in mealy pork.
Remove the pork from the refrigerator and thread on skewers.
Place the onions on a grill pan and grill for 15 minutes. After the first 5 minutes, add the pineapple rings and grill until char begins to appear -- they're usually ready when the onions come off the grill.
Grill the marinated pork skewers on medium high heat for 9-10 minutes or until edges are charred but meat is still tender.
Cut up the pineapple into cubes, separate the onion layers, and remove the pork from the skewers.
Heat the corn tortillas on the grill until soft; remove.
To serve, stack 2 tortillas on top of each other, add the slaw, pork, pineapple, tomatoes, onion and sour cream.
Combine 3 cups finely sliced cabbage, 1/4 cup mayonnaise and 1/4 cup Pineapple Balsamic Vinegar. Chill. (If you prefer a more tart slaw, replace the balsamic vinegar with 2 tablespoons lime juice and 1-2 tablespons sugar.