Make the adobo

Soften the seeded guajillo chiles in hot water, then drain and let them cool before blending. Blend with achiote paste, orange juice, lime juice, garlic and salt. Coat the thin pork slices and marinate covered in the refrigerator for at least 3 hours. Keep raw-meat utensils away from garnishes; discard used marinade.

For this step

700 gpork shoulder, sliced thinly
60 gachiote paste
3dried guajillo chiles, seeds removed
80 mlorange juice
40 mllime juice
2 clovesgarlic
salt and salsa, to taste
lime wedges, to serve

All ingredients (13)

700 gpork shoulder, sliced thinly
60 gachiote paste
300 gpineapple, peeled and cored
12corn tortillas
3dried guajillo chiles, seeds removed
80 mlorange juice
40 mllime juice
2 clovesgarlic
1white onion, diced
20 gcoriander leaves
2 tspvegetable oil
salt and salsa, to taste
lime wedges, to serve

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