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Ingredients
  • subheading: FOR THE MARINADE:
  • 2 ancho peppers
  • 2 guajillo peppers
  • 2 dried chiles de arbol or more as desired
  • 1 small yellow onion roughly chopped
  • 4 cloves garlic chopped
  • ⅓ cup crushed pineapple or use pineapple juice
  • 2 tablespoons chipotle sauce
  • 2 tablespoons achiote paste
  • Juice from 1 large orange about ⅓ cup
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt or more to taste
  • subheading: FOR THE TACOS AL PASTOR:
  • 3 pounds boneless pork shoulder
  • Olive oil as needed
  • 12 corn tortillas warmed
  • FOR SERVING: Diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce
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