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An acid-sharp pineapple salsa balances the spices in this broiled version of a central Mexican classic

Tacos al Pastor

1 hour

Lebanese immigrants introduced shawarma to Mexico in the 19th century and eventually tacos al pastor came to be. The dish consists of chili-seasoned spit-roasted pork shaved into thin slices and served, along with chopped pineapple, onion and cilantro, in corn tortillas. For our weeknight version, we use pork tenderloin that has been pounded, briefly marinated and broiled. A salsa of broiled onion and pineapple completes the tacos. For some extra color and crunch, offer finely shredded red cabbage for sprinkling.

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