Ingredients:

  • 4-5 dried guajillo chilies, stems and seeds removed
  • 2-3 dried ancho chilies, stems and seeds removed
  • 1 medium pineapple (1 cup / 240 ml juice, ideally fresh)
  • 1/2 cup white vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons adobo sauce (from canned chipotles)
  • 2 tablespoons brown sugar (optional for sweetness)

Instructions:

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes.
  2. Place the toasted chilies in a bowl and cover with hot water; let soak for 15 minutes until softened.
  3. Drain the chilies and transfer them to a blender. Add pineapple juice, vinegar, garlic, cumin, paprika, oregano, salt, pepper, adobo sauce, and brown sugar. Blend until smooth.
  4. Pour marinade over your choice of pork in a large mixing bowl. Ensure the meat is thoroughly coated. Cover and refrigerate for at least 30 minutes (ideally overnight).
  5. Preheat grill or oven to medium-high heat. Remove the meat from marinade, allowing excess to drip off. Grill or roast until cooked through and internal temperature reaches 145°F (63°C), about 20-30 minutes.
  6. Let the meat rest for 10 minutes before slicing. Serve with tacos, onions, and cilantro.