Ingredients
Single portion- 150 g Pork shoulder, thinly sliced
- 2 Dried guajillo chiles (stemmed/seeded)
- 1 tsp Achiote paste
- 1 tbsp White vinegar
- 2 tbsp Pineapple juice
- 1 clove Garlic
- 1/2 tsp Dried oregano
- 1/2 tsp Ground cumin
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1/4 cup Pineapple, small chunks
- 3 Corn tortillas
- 2 tbsp White onion, finely diced
- 2 tbsp Cilantro, chopped
- 2 Lime wedges
Instructions
- Step 1: Toast guajillos 30 seconds per side; soak in hot water 10 minutes.
- Step 2: Blend softened chiles with achiote, vinegar, pineapple juice, garlic, oregano, cumin, salt, and pepper into a smooth adobo.
- Step 3: Marinate pork 4–24 hours. Skewer or lay in single layer.
- Step 4: Grill or pan-sear over high heat until edges char and caramelize; rest 5 minutes, chop.
- Step 5: Warm tortillas, fill with pork, pineapple, onion, cilantro; finish with lime.
