Ingredients

The following ingredients have 4 Servings
  • 1 oz. guajillo peppers cleaned and seed removed (About 4 peppers)
  • 1 oz. achiote paste
  • ¼ cup pineapple juice (you could use the juices from the sliced pineapple can)
  • ¼ cup white vinegar
  • 3 garlic cloves
  • 1 tsp. Mexican oregano
  • 1/2 tsp. ground cumin
  • ¼ tsp. ground black pepper
  • 2 cloves
  • 1 ¼ tsp. salt
  • 2 Lbs. pork butt (Shoulder cut in 1/3 inch steaks)
  • Salt and pepper to season the meat
  • 1 medium size white onion cut in slices
  • 1 can of pineapple rings
  • 1 medium size bunch of cilantro (washed and finely chopped)
  • 1 medium size onion finely chopped
  • 12 Corn tortillas
  • A good spicy salsa of your choice

Instruction

  • Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
  • Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
  • Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
  • Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.