Ingredients:

  • 2 lbs (900g) boneless pork shoulder, cut into 1/4-inch (6mm) thick slices
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 cup (240ml) pineapple juice
  • 1/2 cup (120ml) white vinegar
  • 1/4 cup (60ml) orange juice, fresh
  • 1/4 cup (60ml) achiote paste
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 pineapple, cored and thinly sliced
  • 1/2 medium onion, thinly sliced
  • 16-24 small corn tortillas, warmed
  • Chopped cilantro, to taste
  • Diced white onion, to taste
  • Lime wedges, for squeezing
  • Your favorite salsa, for serving (recommend: salsa verde)

Instructions:

  1. Rehydrate the dried chiles in hot water.
  2. Blend the rehydrated chiles, pineapple juice, vinegar, orange juice, achiote paste, garlic, oregano, cumin, coriander, cloves, salt, and pepper into a smooth paste.
  3. Coat the pork slices thoroughly with the marinade. Marinate in the refrigerator for at least 4 hours, or preferably overnight, for maximum flavor.
  4. Slice the pineapple and onion thinly.
  5. Preheat your oven to 400°F (200°C). Heat the vegetable oil in a cast-iron skillet or broiler pan over medium-high heat. Sear the pork slices in batches until browned on both sides. Top with pineapple and onions. Then bake in the oven until the pork is cooked through and slightly charred.
  6. Preheat your grill to medium-high heat. Thread the marinated pork onto skewers, alternating with pineapple and onion slices. Grill, turning occasionally, until the pork is cooked through and slightly charred.
  7. Warm the corn tortillas. Finely chop the cooked pork (if needed). Fill each tortilla with the pork, chopped cilantro, diced onion, and a squeeze of lime.
  8. Serve immediately with your favorite salsa.