AHI AL PASTOR TACOS

• 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:

1. 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.
2. Place pineapple rounds on preheated grill, grill both sides about 10 minutes each side.
3. 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.
4. Add 1/2 of the grilled pineapple, all chiles, onion, garlic, spices and 1 tbs salt to blender. Blend until smooth.
5. 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 ) 
6. 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.
7. 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.
8. Serve fish on warm tortillas, garnish with pineapple salsa, more cilantro & a squeeze of lime.
9. Enjoy!