Ingredients:

Tamatillo Salsa-

• 3 tamatillo
• 1/2 onion quartered
• 1/4 jalapeno
• 1/2 bunch cilantro
• salt

Pico

• 1 pint cherry tomatoes
• 1/2 onion
• 1/4 jalapeno
• 1/2 bunch cilantro
• salt

Tacos

• 10 tortillas
• 1 lb pork loin sliced into 1/2 inch steaks
• 1 can chipotle’s in adobo
• 1 cup chopped pineapple chunks
• 1 cup chopped cilantro
• 1 cup chopped onion

Directions

Pork should be marinated a few hours in advance. Put chipotles in adobo in a food processor and chop finely until it is a thick paste. Place pork steaks in a container to marinade. Cover steaks with chipotle paste. Marinade in fridge.

For the tamatillo salsa in a food processor combine onion, jalapeno, and cilantro and chop until very small pieces. Add tamtillos and continue to chop. The end result should be a pretty fine pieced salsa. Add salt to taste. If you do not have a food processor you can finely chop by hand.

For Pico the process is very similar. Add onion, jalapeno, and cilantro to a food processor and finely chop. Add in cherry tomatoes but this time only pulse a few times to achieve a more chunky tomato salsa.

Prepare tortillas according to package directions. I typically buy uncooked tortillas and cook them in a pan. Keep warm in a tortilla warmer or inbetween two plates. (My kids LOVE to be the tortilla makers!)

Grill pork over high heat until grill marks appear (about 3 minutes) and flip. Cook until you achieve grill marks on the other side (about 3 minutes). Then place over medium heat and cook through (about another 2-3 minutes).

Allow pork steaks to cool for 3 minutes. Then slice into thin slices. Serve immediately with cilantro, onion, pineapple, tamatillo salsa, and pico for toppings. Final layered taco should be assembled with a tortilla, 4-5 slices of pork, 4 small pieces of pineapple, chopped cilantro, chopped onion, and about 1/2 tbls of each salsa.