Ingredients:

  • 2 lbs (900g) boneless pork shoulder, cut into 1/8-inch thick slices
  • 3 dried guajillo chiles, stemmed, seeded, and deveined
  • 2 dried ancho chiles, stemmed, seeded, and deveined
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (60ml) white vinegar
  • 1/4 cup (60ml) orange juice
  • 2 tablespoons achiote paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1/2 cup (about 100g) diced pineapple
  • 12-16 small corn tortillas
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup finely chopped white onion, for garnish
  • Lime wedges, for serving

Instructions:

  1. Rehydrate dried chiles by simmering in water, then blend with other marinade ingredients.
  2. Combine pork slices with the marinade in a bag or container, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, preferably overnight or up to 24 hours.
  3. Heat oil in a large skillet or cast iron pan over medium-high heat. Working in batches (to avoid overcrowding), sear the marinated pork until nicely browned and cooked through.
  4. Add the diced pineapple to the pan during the last few minutes of cooking to caramelize slightly.
  5. Warm tortillas on a dry skillet or in a microwave.
  6. Fill warm tortillas with cooked pork and pineapple.
  7. Top with chopped cilantro, white onion, and a squeeze of lime. Serve immediately.