Categories: Mexican
Ingredients
- 4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
- 4 ounces garlic
- 4 ounces apple juice
- 4 ounces freshly squeezed orange juice
- 4 ounces white vinegar
- 2 ounces white onion
- 1 ounce achiote paste
- 1/4 ounce ground cinnamon
- 1/4 ounce ground cloves
- 1/4 ounce ground cumin
- 1/4 ounce dried oregano
- 1/4 ounce dried thyme
- 4 bay leaves
- Salt and freshly ground black pepper
- 1 pound pork shoulder, thinly sliced
- 2 ounces chopped bacon
- Oil, for cooking
- Diced fresh pineapple, optional
Directions
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Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
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Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
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Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.