Name: Tortillas with Grilled Adobo Pork and Pineapple
Yield: Makes 4 servings
Ingredients: 10 dried guajillo chiles; 2 tablespoons canola oil; 1/2 medium white Spanish onion, thinly sliced; 2 garlic cloves, smashed with back of knife and peeled; 2 whole cloves; 6 (6-inch) cinnamon sticks, broken into thirds; 24 whole black peppercorns; 1/4 teaspoon cumin seeds, crushed; 1 cup adobo sauce; 1/4 cup freshly squeezed orange juice; 1 tablespoon sherry wine vinegar; 2 teaspoons honey; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 (1 1/4-pound) pork tenderloin, trimmed; 4 slices fresh pineapple (1/4 regular pinapple or 1 small pineapple); 1 teaspoon canola oil; 1 cup white Spanish onions, finely chopped (1 medium onion); 1 tablespoon fresh cilantro, finely chopped; 1 tablespoon fresh lemon juice (1/2 medium lemon); 1 cup canola oil; 1/4 cup fresh chives, coarsely chopped; 1 tablespoon canola oil; 1 pound fresh tomatillos, husks removed, thoroughly rinsed, and quartered; 1/2 cup white Spanish onion, coarsely chopped (1/2 medium onion); 1 large clove garlic; 2 fresh Serrano chiles, seeds removed, and chopped; 1/4 teaspoons kosher salt, plus more to taste; 1/8 teaspoon freshly ground black pepper, plus more to taste; 1 to 2 tablespoons honey, optional

Tacos al Pastor

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