Chipotle Pork Tacos with Charred Pineapple
Tacos al pastor is a dish that hits all the taste buds—it’s sweet, sour, spicy, and salty. Lebanese immigrants are credited with creating the dish in Mexico, where the pork and pineapple are traditionally cooked on a vertical spit. For this simplified take on al pastor, we’ve marinated boneless pork chops in chipotle, fresh pineapple, and spices, then grilled them alongside more pineapple.
prep time
10 mincook time
20 minIngredients
1 fresh pineapple, cut into 4- or 5-inch-long planks that are 1-inch wide and ½-inch thick
1 small white onion, diced
3 cloves garlic
½ cup packed fresh cilantro, plus more for serving
2 chipotles in adobo, plus 2 Tbsp. adobo sauce
2 Tbsp. white vinegar
2 Tbsp. vegetable oil
1 Tbsp. sweet paprika
1 tsp. ancho chili powder (optional)
1 tsp. ground cumin
½ tsp. ground turmeric
2 tsp. kosher salt
4 Niman Ranch boneless pork chops (6 to 7 oz. each, 24 to 28 oz. total)
12 (6-inch) flour or corn tortillas
Sour cream, lime wedges, and hot sauce, for serving
Cooking Instructions
- Dice enough pineapple planks until you have 1 cup. In a blender or food processor, combine ¼ cup water, diced pineapple, half the diced onion, garlic, ½ cup cilantro, chipotles and adobo sauce, vinegar, oil, paprika, chili powder (if using), cumin, turmeric, and salt. Process until smooth.
- Place pork chops in a resealable plastic bag or in a single layer in a shallow dish. Pour marinade over chops, turning to thoroughly coat. Seal bag or tightly cover dish. Refrigerate at least 6 hours or overnight. Bring pork chops to room temperature 1 hour before grilling.
- Heat a grill or grill pan to medium-high heat. In a large bowl, gently toss pineapple planks with remaining 1 tablespoon oil. Remove chops from marinade, allowing excess to drip off. Grill chops until cooked, about 4 to 6 minutes per side. Rest 5 minutes. Grill pineapple strips alongside the chops, turning occasionally, until lightly charred, 2 to 3 minutes per side. If desired, add tortillas to the grill to quickly warm, about 10 seconds per side.
- Thinly slice pork chops. Fill tortillas with a pineapple plank and a few slices of pork. Top with sour cream, onion, cilantro, and hot sauce. Serve lime wedges alongside for squeezing over tacos.
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