Ingredients
- 2 ancho chiles seeded and stems removed
- 2 guajillo chiles seeded and stems removed
- 3 garlic cloves
- 1 3/4 ounces achiote paste 1/2 bar
- 3 tablespoons distilled white vinegar
- 1/2 cup orange juice
- 2 pounds boneless pork shoulder sliced
- 1/4 cup extra-virgin olive oil divided
- Salt and pepper to taste
- 8 slices bacon
- 1 small pineapple peeled and cut into 1/4-inch-thick slices
- Corn tortillas small size, for serving
- 1 cup white onion finely chopped
- 3/4 cup fresh cilantro finely chopped
- 4 limes cut into wedges
Instructions
- Place the ancho and guajillo chiles in a bowl and cover with warm water. Let them soak for 10 minutes until they soften, then drain and set aside.
- In a blender, combine the softened chiles, garlic cloves, achiote paste, white vinegar, and orange juice. Blend until smooth to form your marinade.
- Place each pork slice between two sheets of plastic wrap and gently pound with a mallet until the meat is about 1/4-inch thick.
- Lightly grease a baking pan with a bit of olive oil or line it with parchment paper to avoid staining. Arrange the pork slices in a single layer, lightly season with salt and pepper if desired, and spread the marinade evenly over the meat. Then layer bacon slices followed by pineapple slices on top of the pork.
- Cover the pan and refrigerate for 2 hours to allow the flavors to meld.
- Remove the marinated meat from the refrigerator about 30 minutes before cooking to let it reach room temperature. Preheat your oven to 375°F. Drizzle a little more olive oil over the layered meat. Roast in the oven until the pork is cooked through, about 45 to 50 minutes.
- Let the roasted meat rest for 10 minutes. Then, using a sharp knife, thinly slice through all the layers to create strips of pork, bacon, and pineapple. Brush corn tortillas with some of the leftover pan oil and warm them in a hot pan.
- Fill each warmed tortilla with the sliced meat, add chopped white onion and cilantro, and finish with a squeeze of lime juice.