Achiote-marinated pork grilled and sliced thin, served with pineapple, onion, and cilantro. Mexico.
Ingredients
Scale
Measurement units
- 2 lb boneless pork shoulder, sliced 1/4 inch
- 3 tbsp achiote paste
- 4 whole dried guajillo chiles
- ½ cup pineapple juice
- 2 tbsp white vinegar
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 4 slices fresh pineapple, sliced
- 12 whole small corn tortillas
- ½ cup white onion, diced
- ½ cup fresh cilantro, chopped
- 2 whole limes, quartered
Ingredients
Scale
Measurement units
- 2 lb boneless pork shoulder, sliced 1/4 inch
- 3 tbsp achiote paste
- 4 whole dried guajillo chiles
- ½ cup pineapple juice
- 2 tbsp white vinegar
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 4 slices fresh pineapple, sliced
- 12 whole small corn tortillas
- ½ cup white onion, diced
- ½ cup fresh cilantro, chopped
- 2 whole limes, quartered
Instructions
Make the marinade
Toast guajillos, soak 20 minutes. Blend with achiote, pineapple juice, vinegar, garlic, cumin, oregano, and salt until smooth.
Ingredients
- guajillo (4 whole)
- achiote (3 tbsp)
- pineapple juice (½ cup)
- vinegar (2 tbsp)
- garlic (4 cloves)
- cumin (1 tsp)
- oregano (1 tsp)
- salt (1 tsp)
Marinate the pork
Coat pork slices thoroughly with marinade. Refrigerate at least 2 hours, overnight is better.
Ingredients
- pork (2 lb)
On the grill
Grill pork at 450°F or over direct flame 3-4 minutes per side until charred. Grill pineapple slices until caramelized. Chop pork and pineapple into small pieces.
Equipment
- grill or cast iron
Ingredients
- pineapple (4 slices)
Assemble to serve
Warm tortillas. Top with pork, grilled pineapple, onion, cilantro. Serve with lime wedges and salsa.
Ingredients
- tortillas (12 whole)
- onion (½ cup)
- cilantro (½ cup)
- lime (2 whole)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
