Ingredients

The following ingredients have 4 Servings
  • 2 pounds pork shoulder (cut into 1/4 inch thick slices)
  • 2 teaspoons garlic (chopped)
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 dried guajillo chiles (seeds and stems removed, then softened in very hot water for 5 minutes)
  • 1 tablespoon liquid agave (or honey)
  • 1/4 cup pineapple juice
  • 1/4 cup white vinegar
  • 2 tablespoons achiote paste
  • 12 corn tortillas (warmed)
  • 1 pineapple (peeled and cut into 1/2 inch thick slices)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro leaves (minced)

Instruction

  • Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chiles, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
  • Cook for 3 minutes, then cool for 10 minutes.
  • Pour the marinade ingredients into a blender; blend until smooth.
  • Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
  • Preheat a grill or indoor grill pan to medium high heat. 
  • Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
  • Coarsely chop the pork and pineapple.
  • Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.