Ingredients
5 dried ancho chiles, stemmed and torn into flat pieces or 1/2 cup (2 ounces) powdered ancho chile
8 garlic, cloves, unpeeled
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh black pepper
1/4 teaspoon cumin
1 teaspoon dried oregano
1/4 cup cider vinegar
1/4 cup vegetable oil
One-half of a 3 ½-ounce package achiote paste (optional)
salt
1 1/2 pounds thin-sliced pork shoulder
1/4 large pineapple, top cut off, core cut out, peeled (about 8-10 ounces)
1 tablespoon agave
20 warm corn tortillas
about 3/4 cup chopped white onion, rinsed under cold water
1/2 cup chopped cilantro
about 1 1/2 cups Chipotle Salsa
Directions
Prepare the Chiles
- Toast chiles in a dry skillet over medium heat. Press firmly to release their aroma and change colour slightly.
- Flip over and toast on other side
- Collect in a bowl
- Cover with hot tap water and let hydrate 20-30min
- Drain, reserve soaking liquid
- Blend chiles
Marinade the meat
- Roast garlic until soft
- Cool and peel
- Add garlic to blender with the chile
- Add the cinnamon, black pepper, cumin, oregano, vinegar and 2 teaspoons of salt.
- Blend until smooth, add soaking liquid if you need some hydration.
- Remove 1/2 the chile mixture from the blender jar – storing for later use.
- Add achiote (if using), agave and oil to the blender jar.
- Add 1 piece of pineapple to the blender jar
- Blend everything until very smooth – consistency of ketchup.
- Spread it on both sides of the meat.
- Cover and refrigerate overnight.
Grill the pineapple & meat
- Brush or spray the pineapple with oil and grill until nicely caramelized and warm.
- Chop pineapple into small pieces, scoop onto a rimmed baking sheet and keep warm in a very low oven.
- Hot Grill, BBQ until you have lots of brown charcoal bits.
- Chop the meat into small pieces, scoop onto baking sheet with the pineapple and keep warm.
Serve
Mix together the onions and cilantro. Make delicious tacos on the warm tortillas with meat, pineapple, onions and cilantro and a spoonful of salsa.
Recipes 