Fish Tacos al Pastor

Ingredients

• 2 pounds fresh tomatillos, husks removed
• 10 dried chile de arbol peppers
• 2 cloves garlic, unpeeled
• salt to taste
• 10 guajillo chile peppers – stems, seeds, and veins removed
• 5 pasilla chile peppers – stems, seeds, and veins removed
• 0.25 cup white vinegar
• 0.25 cup orange juice
• 1 clove garlic
• 3 whole cloves
• 1 pinch ground cumin
• salt and freshly ground black pepper
• 2 pounds skinless trout fillets
• 0.25 cup butter
• 1 large onion, finely chopped, divided
• 1 cup chopped fresh pineapple
• 12 corn tortillas
• 1 cup chopped fresh cilantro
• 4 limes, cut into wedges for garnish

Steps

1. Rinse the tomatillos beneath cold running water.
2. Cover a heavy cast iron grill pan or griddle with aluminum foil and set it over high heat. Lay the tomatillos, chiles de arbol and 2 cloves garlic on it in a single layer. Grill for 3 to 5 minutes, turning as needed, until the chiles are blackened, then move the chiles to a bowl. Keep grilling the tomatillos and garlic for 8 to 10 minutes more, until evenly blackened.
3. Peel the garlic and put it in a mortar and pestle. Add salt and pound to a thick paste, then add the chiles and pound until smooth. Put in as many tomatillos as the mortar will hold and pound until chunky. Move the salsa to a bowl. Pound the remaining tomatillos in batches, mixing each batch into the salsa in the bowl.
4. Put the guajillo and pasilla chile peppers in a saucepan and cover with water. Cook for about 25 minutes, until softened.
5. Blend the softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt and pepper in a blender until smooth. If the sauce is too thick, add some water. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Take off the heat and allow to cool, about 5 minutes.
6. Season the trout fillets with pepper and place them in a container with a lid or a large resealable plastic bag. Cover them with the cooled sauce, then refrigerate for at least 30 minutes or up to 4 hours.
7. Take the trout fillets out of the refrigerator and leave at room temperature for 10 minutes. Lift them out of the sauce, cut them into cubes and reserve the marinade.
8. Heat the butter in a large skillet over medium heat until melted. Cook 1/2 the onion in it for about 3 minutes, until soft and translucent. Add the trout and reserved sauce, then cook over medium-high heat for about 15 minutes, stirring occasionally, until the trout is opaque and the sauce has reduced. Take off the heat and fold in the pineapple.
9. Heat the corn tortillas in a skillet. Divide the trout mixture among them, then add the remaining 1/2 onion and cilantro on top. Serve with the lime wedges and charred tomatillo salsa.