1/4of a medium pineapple, sliced 1/4-inch-thick rounds
1medium red onion, minced
1 to 2jalapenos, minced (optional)
Salt to taste
Tacos al Pastor:
Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.
In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.
Roasted Pineapple Salsa:
Cut a pineapple into rings. Lightly brush both sides of the pineapple rings with vegetable oil. Grill turning once, until lightly charred, about 3 minutes per side.
Chop it up and mix with red onion, jalapeno, lime juice, and salt and pepper.
Add the salsa to the pork and toss everything together.
Serve with tortillas and salsa for your guests to make soft tacos.
You can marinate the meat a couple of days before your event. The morning of your fiesta, grill the pork, cut, and reserve.
To save even more time, cook the meat the day before your fiesta and make your pineapple salsa the day of your party and then combine the meat and the salsa.
Reheat it all in an iron skillet on your grill and let your amigos serve themselves.