Ingredients:

  • 3 oz achiote paste
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1/2 cup fresh pineapple juice
  • 1/4 cup apple cider vinegar
  • 3 cloves garlic, smashed
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 lbs pork shoulder, sliced into thin 1-inch strips
  • 1/2 large fresh pineapple, sliced into small wedges
  • 1 large white onion, halved
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • 24 small corn tortillas
  • 1/2 cup fresh cilantro, finely chopped
  • 1 cup white onion, finely diced
  • 3 limes, cut into wedges

Instructions:

  1. In a small saucepan, cover the dried Guajillo and Ancho chilies with water. Bring to a boil, then remove from heat and let soak for 10 minutes until softened.
  2. Transfer softened chilies to a blender with achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cinnamon, salt, and one half of the white onion. Blend until a smooth, mahogany-red paste forms.
  3. In a large glass bowl or zip-top bag, combine the thinly sliced pork with the marinade. Refrigerate and allow to marinate for 4 to 12 hours for optimal tenderization.
  4. Heat a large cast-iron skillet over high heat with 1 tablespoon of avocado oil. Working in batches to avoid crowding, place pork and pineapple wedges in the pan.
  5. Sear the pork without stirring for 3 minutes to allow sugars to caramelize and develop a deep char. Flip and cook for an additional 2-3 minutes until the pork is cooked through and edges are crispy.
  6. Warm the corn tortillas. Assemble tacos by filling each tortilla with the charred pork and pineapple, then topping with diced raw onion, fresh cilantro, and a squeeze of lime.