TACOS AL PASTOR
Note: Dried ancho chiles are often sold in bags, usually near the produce section of the supermarket. Mexican oregano has a stronger, less sweet flavor than the usual variety, but either works. It can be found at Penzey's or other spice sellers. From Meredith Deeds.
• 2 dried ancho chiles, stem and seeds removed (see Note)
• 1 large white onion, halved
• 2 c. diced pineapple, divided
• 1/4 c. fresh orange juice
• 1/4 c. cider vinegar
• 2 garlic cloves
• 1 tsp salt
• 1 tsp dried oregano (preferably Mexican)
• 1 tsp ground cumin
• 1 large or 2 small chipotle chiles from canned chipotles in adobo sauce
• 21/2 lb boneless pork loin, cut into 1/2-in. slices
• 1/4 c. fresh cilantro leaves
• 12 corn tortillas, warmed
• Lime wedges
Toast ancho chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain. Discard soaking liquid.
Coarsely chop 1 onion half. In a blender, combine chopped onion only, 1 cup diced pineapple, orange juice, vinegar, garlic, salt, oregano, cumin, ancho chiles and chipotle chiles. Purée until smooth.
Pour into a slow cooker. Add the pork and turn the slices in the sauce until well coated. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Meanwhile, finely chop remaining onion half. Serve the pork with the warm tortillas, onion, cilantro, lime wedges and remaining 1 cup pineapple.
Nutrition information per serving:
Calories 485 Fat 17 g Sodium 660 mg
Carbohydrates 37 g Saturated fat 5 g Calcium 78 mg
Protein 46 g Cholesterol 120 mg Dietary fiber 6 g
Diabetic exchanges per serving: 1/2 fruit, 2 bread/starch, 6 lean meat.