Ingredients (6 servings)
- 2 lbpork shoulder, thinly sliced
- 18 piecescorn tortillas, small
- 1 cuppineapple, diced
- 3 tbspachiote paste
- 1/2 cuporange juice, fresh
- 1 mediumwhite onion, finely diced
- 1/2 cupcilantro, chopped
- 3 limeslime, cut into wedges
Instructions
- 1
Mix achiote paste with orange juice and spices to make marinade
5min - 2
Marinate pork slices for 4 hours or overnight
4h - 3
Heat large skillet or griddle over high heat
2min - 4
Cook marinated pork in batches until charred and cooked through
8min - 5
Warm tortillas on dry skillet for 30 seconds per side
3min - 6
Serve pork in tortillas with pineapple, onion, cilantro, and lime
2min
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