"EL" PASTOR

Steps

1. 1

   Prepare the guajillo chiles by removing the stems and seeds. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

   Start 1-minute timer
2. 2

   Place the toasted chiles in a bowl of hot water and let them simmer or soak for about 10 minutes until they are soft and pliable.

   Start 10-minute timer
3. 3

   In a blender, combine the soaked guajillo chiles, chipotle peppers in adobo, achiote paste, pineapple juice, white vinegar, honey, garlic cloves, chopped onion, oregano, cumin, and salt.

4. 4

   Blend the mixture on high speed until it forms a completely smooth, deep red marinade.

5. 5

   Slice the pork shoulder into thin sheets or bite-sized pieces. Place the meat in a large bowl or resealable bag.

6. 6

   Pour the marinade over the pork, ensuring every piece is thoroughly coated. Add the bay leaves to the container.

7. 7

   Cover and refrigerate the meat to marinate for at least 4 hours, though overnight is preferred for the best flavor and tenderness.

   Start 4-hour timer
8. 8

   When ready to cook, heat a large skillet or griddle over medium-high heat. Cook the pork in batches to avoid crowding the pan, allowing the edges to become slightly charred and caramelized.

9. 9

   Serve the pork immediately in warm tortillas, traditionally topped with diced pineapple, cilantro, and onions.