Tacos Al "Pear-stor" with Grilled Pears and Pear Tomatillo Salsa

2. Blend until smooth. Pour the marinade over the pork and refrigerate for at least 2 hours or ideally overnight.

3. Grill the marinated pork steaks, 5 to 6 minutes per side, until the pork reaches at least 145° F. Chop into bite sized pieces and set aside.

4. Place pear halves on the grill and cook until they show slight grill marks. Dice and toss with grilled pork.

5. For salsa: In a saucepan, add the reserve pear juice and bring to a low simmer. Add the prepped tomatillos, jalapenos, onion, garlic, and half of the pear halves. Simmer until the veggies are soft and the juice reduces by half, about 5 minutes. Cool slightly and pour the mixture into a blender with the cilantro, lime juice, salt, and pepper.

6.
Pulse until mixture is a chunky salsa consistency. Transfer to a bowl.

7. Dice the remaining pear halves and fold them into the salsa. Refrigerate for 1 hour or ideally overnight.

8. To assemble:
Heat corn tortillas (2 per serving), over medium-high heat, in a lightly oiled pan, 15 to 30 seconds on each side. 9.
Place about ¼ cup each of the pork and Pear Tomatillo Salsa (or divide evenly) on warm tortillas. Garnish each with 1 tablespoon queso fresco and cilantro sprigs.