Grilled Pork Tacos with Pineapple
2 dried guajillo chile peppers
2 tablespoons vegetable oil, plus more for the grill
3 slices fresh pineapple (about 1/4 inch thick)
Juice of 1/2 orange (about 3 tablespoons)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
1/2 cup finely chopped white onion
Juice of 1 lime
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
1 avocado
12 corn tortillas
Instructions:
Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
