Pavo Al Pastor (Sweet and Smoky Shredded Turkey)

cooking.nytimes.com

Andrea

subheading: FOR THE CRANBERRY-PINEAPPLE SALSA:

¾ cup cranberry sauce

¾ cup chopped fresh or canned pineapple

¼ medium white onion, finely chopped

1 habanero chile, stemmed, seeded and minced

1 garlic clove, finely grated

¼ cup chopped fresh cilantro leaves with tender stems

1 to 2 tablespoons fresh lime juice

Salt

subheading: FOR THE AL PASTOR SAUCE:

1½ ounces/42 grams guajillo chiles (5 to 7 large), stems and seeds removed (see Tip)

5 canned chipotle chiles in adobo, plus 3 tablespoons adobo sauce (for a milder sauce, use 2 chiles)

3 garlic cloves, peeled

1 cup turkey stock, pan drippings or chicken stock

⅓ cup fresh orange juice

3 tablespoons achiote (annatto) paste

2 whole cloves

1 tablespoon dark agave syrup or honey

Salt

4 to 6 cups shredded roasted turkey or chicken, warmed

Warm corn or flour tortillas and lime wedges (for serving)

Directions at cooking.nytimes.com

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