AHI AL PASTOR TACOS
W/ GRILLED PINEAPPLE SALSA
INGREDIENTS:
- 1.5 lbs sushi grade ahi tuna
- 1 pineapple ( cored & peeled ) cut into rounds ( 1/2 for marinade other 1/2 for salsa )
- 5 garlic cloves
- 1 onion
- 5 ancho chiles
- 5 guajilo chiles
- 3 chile de árbol
- 3 whole cloves
- 1 tsp cumin seed
GRILLED PINEAPPLE SALSA
- 1/2 pineapple from above chopped
- handfull cilantro chopped
- 1/2 cup of finely diced red onion
- 1 jalapeno finely diced
- juice of 1/2 a lime
- salt to taste
FOR SERVING
- warm corn tortillas ( homemade is best if you have the time! )
- more chopped cilantro
- lime
METHOD:
- Make the marinade - Remove stem and seeds for all chiles, soak the chiles in boiling water for 10-15 min until softened, drain and keep aside.
- Place pineapple rounds on preheated grill, grill both sides about 10 minutes each side.
- Chop onion into large chunks, keep garlic whole add to a sheet pan drizzle with olive oil, and broil on high flipping occasionally until garlic begins to get golden brown and edges of onion start to brown.
- Add 1/2 of the grilled pineapple, all chiles, onion, garlic, spices and 1 tbs salt to blender. Blend until smooth.
- In a baking dish season ahi with olive oil, salt & pepper, cover the fish with 1/2 of the marinade and rub into the fish. Cover dish and refrigerate for 1-4 hours ( save the remainder of marinade, I like to make extra to freeze for later use, can freeze for up to 3 months )
- Make the salsa - chop remaining grilled pineapple into small cubes, add the remaining salsa ingredients, stir to combine. Add salt or more lime juice to taste.
- Heat a pan ( preferably cast iron ) on medium -high heat with a little olive oil. Sear the fish allowing the marinade to caramelize and thicken, 4-5 minute per side ( the inside of the tuna should remain pink ). Cook longer if you like your ahi cooked through. Let the fish rest for 5 min, cut into smaller pieces for serving.
- Serve fish on warm tortillas, garnish with pineapple salsa, more cilantro & a squeeze of lime.
- Enjoy!