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Ingredients
  • 3 whole ancho chilies, seeds and stems removed
  • 3 whole guajillo chilies, seeds and stems removed
  • ¾ C chicken stock
  • 1 Tbsp vegetable oil
  • 1 ½ tsp dried Mexican oregano
  • 1 ½ tsp ground cumin
  • 1 ½ Tbsp achiote powder or paste
  • 3 to 4 chipotle chilies packed in adobo sauce, plus 2 tsp sauce from the can
  • 3 oz distilled white vinegar
  • 5 whole cloves garlic
  • 4 tsp kosher salt
  • 3 tsp sugar
  • 3 lb boneless pork butt, sliced thin, about ⅛” thick (if the slices are quite oblong, you can cut them in half to make rough squares/circles)
  • 12 oz sliced bacon (not thick-cut), slices cut in half
  • 1 very thick slice fresh pineapple (about 2″)
  • subheading: For the tacos:
  • Tortillas
  • Cilantro
  • Onions
  • Salsa
  • The rest of the pineapple
  • Anything else you want for your tacos!
Note: Ingredients may have been altered from the original.
Steps
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