Fresh pineappleSome mixed into marinated meat, some for topping~1-2 cupsest.
Sliced onionMixed into marinated meat~1 mediumest.
Corn tortillas~12-16est.
Chopped cilantro~¼ cupsest.
Lime wedges~2-3est.
Your favorite salsa~1 cupest.
Steps
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1
Wipe the dried chiles clean on both sides with a damp towel, then remove the stems and seeds.
2
Lightly toast the chiles to bring out a smoky flavor, then soak them in boiling water for at least 5 minutes until softened.
3
Blend the softened chiles with the chipotles in adobo, achiote paste, pineapple juice, orange juice, vinegar, garlic, onion, and all the spices until smooth to make the marinade.
4
Let the marinade cool while you prep the pork: pat the pork shoulder dry, trim excess fat, cut each piece in half, pound thin, then slice against the grain into thin strips.
5
Mix the sliced pork with the marinade, then stir in the sliced onion and fresh pineapple.
6
Cover and refrigerate, marinating for 4 to 6 hours.
7
Heat a skillet over medium-high heat and cook the marinated meat in batches, letting it sear undisturbed for a couple minutes, then stirring to finish cooking until fully done.
8
Remove the cooked meat from the skillet, then warm up the corn tortillas.
9
Fill the warm tortillas with the meat and top with diced pineapple, chopped onion, cilantro, lime wedges, and your favorite salsa.
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