Ingredients
- 2 dried árbol chiles
- 1 dried ancho chile
- 1 tablespoon canola oil, plus more for grilling
- 4 cloves garlic, finely chopped
- 1 small white onion, finely chopped
- 1/4 cup distilled white vinegar
- 1 heaping tablespoon achiote paste
- 1 tablespoon packed dark brown sugar
- 2 1/2 cups small-diced pineapple (about 1/2 pineapple)
- Kosher salt
- 1 cup lightly packed fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice
- 1/2 Fresno chile, seeded and finely chopped
- 2 pounds ground pork
- 1 1/2 teaspoons dried Mexican oregano
- 3/4 teaspoon ground cumin
- Five 10-inch flour tortillas
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