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Grilled Pork Tacos al Pastor


Yield: 4 to 6 servings.
Recipe adapted from Fiesta at Rick's: Fabulous Food for Great Times with Friends (W.W. Norton & Company)


One 3½-ounce package achiote marinade (available at Mexican markets)

3 canned chipotle chiles in adobo sauce, plus 4 tablespoons canning sauce

¼ cup vegetable oil, plus more for brushing the onion and pineapple

1½ pounds thinly sliced pork shoulder (¼-inch slices are ideal)

1 medium red onion, sliced into ¼-inch rounds


¼ of a medium pineapple, sliced into ¼-inch rounds

20 corn tortillas, warmed

1½ cups salsa

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