5 lbs of pork shoulder cubed sliced in 1/2 inch slabs
3 wt oz of achiote paste
1/2 cup chipotel
1 clove of garlic
1 Tbsp Salt
3 guajillo chiles
1 fl oz of Apple Cider Vinegar.
1. for the guajillo chiles, toast on a cast iron skillet, then rehydrate in hot water for approximately 45 minutes, once they are pliable remove seeds and stem.
2. Combine the chiles, salt, garlic, chipotle, achiote, and vinegar in a blender and add 1/2 cup of water, blend until smooth.
3. Marinate the Pork overnight and grill the next day or roast in the oven on 400 degrees. Chop into small 1/4 inch cubes and serve on mini corn tortillas(found in hispanic grocery stores)
4. Garnish with diced white onion, cilantro, lime wedges, and diced pineapple.Read More