2.5 pound pork loin boneless cut into 1/2-inch slices
0.3 cup guajillo chile powder
2 small chipotle chiles and 1 to 2 teaspoons adobo from chipotle chiles in adobo canned
2 teaspoons coarse kosher salt
8 servings corn tortillas
0.3 cup cilantro leaves fresh chopped
3 garlic cloves halved
1 teaspoon ground cumin
8 servings lime wedges
0.5 cup orange juice fresh
1 teaspoon oregano dried (preferably Mexican)
1 pineapple peeled
8 servings smoky two-chile salsa
0.3 cup distilled vinegar white
1 large onion white halved
Equipment
bowl
blender
grill
ziploc bags
Directions
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 pork 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.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side.
Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork.
Transfer to platter; toss to combine.
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.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
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.
