Directions

1. Preheat the oven to 350°. Prepare the salsa fresca by placing the jalapeno, the garlic, tomatoes, and half the onion onto a parchment-lined baking tray. Coat with 1 tablespoon of oil and plenty of salt. Place in oven until slightly browned, about 30 minutes. Blend the salsa with half the bunch of cilantro to desired consistency.
2. Heat a medium sauté pan over medium high-heat cook pineapple until caramelized, about 5 minutes on each side. Remove the pineapple and drain the oil.
3. Using the same pan, heat the other tablespoon of oil over medium-high heat. Add the shredded ham and cook until caramelized, about ten minutes. Deglaze with the salsa fresca. Set aside.
4. Toast the tortillas on an open flame for about 20 seconds per side. Wrap in a kitchen towel or tin foil. Build the tacos with the pineapple, ham, and remaining cilantro. Garnish with avocado, crumbled queso fresco, and limes.