By Chef B. Boukim
Prep: 20 min · Cook: 1 hr · Total: 1 hr 20 min · Serves 6
Ingredients
- 2 lb Pork shoulder, sliced thin
- 1 whole Pineapple, peeled and sliced
- 3 Dried guajillo chilies, stems and seeds removed
- 2 Dried ancho chilies, stems and seeds removed
- 2 tbsp Achiote paste
- 1 large White onion, quartered
- 4 Garlic cloves
- 1/4 cup White vinegar
- 1/2 cup Orange juice
- 1/2 cup Pineapple juice
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tbsp Salt
- 1 tsp Black pepper
- 18 small Corn tortillas
- 1 bunch Fresh cilantro, chopped
- 1 medium White onion, finely diced
- 6 Lime wedges
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened.
- In a blender, combine the soaked chilies, achiote paste, quartered onion, garlic, vinegar, orange juice, pineapple juice, cumin, oregano, salt, and pepper. Blend until smooth to make the marinade.
- Place the sliced pork in a large bowl or zip-top bag and pour the marinade over it. Toss to coat evenly. Marinate for at least 4 hours, preferably overnight.
- Preheat the oven to 350°F (175°C). Arrange the marinated pork slices with some pineapple slices in a roasting pan. Roast for 45-50 minutes until the pork is tender and slightly charred on the edges.
- Alternatively, cook the pork on a grill or griddle over high heat for 4-5 minutes per side until charred and cooked through.
- Chop the cooked pork into bite-sized pieces. Dice some of the roasted pineapple to use as topping.
- Warm the corn tortillas on a hot griddle or directly over a flame for 20-30 seconds per side.
- Fill each tortilla with the chopped pork. Top with diced pineapple, cilantro, diced onion, and a squeeze of lime. Serve immediately.