All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great.
Ingredients
For the Pork:
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2 whole ancho chiles, seeds and stems removed
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2 whole pasilla or guajillo chiles, seeds and stems removed
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1/2 cup homemade or store-bought low-sodium chicken stock
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2 teaspoons vegetable oil
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1 teaspoon dried Mexican oregano
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1 teaspoon dried ground cumin seed
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1 tablespoon achiote powder or paste
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1 chipotle chile packed in adobo sauce, plus 2 teaspoons sauce from can
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1/4 cup distilled white vinegar
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3 cloves garlic
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2 1/2 teaspoons kosher salt
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2 teaspoons sugar
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2 pounds boneless blade-end loin or sirloin pork roast
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8 ounces (1/2 pound) sliced bacon
To Finish and Serve:
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1 small pineapple, peeled, cored, and cut into quarters lengthwise
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32 to 48 corn tortillas, heated and kept warm
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1 medium white onion, finely diced (about 1 cup)
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1/2 cup finely minced fresh cilantro leaves and tender stems
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1 cup basic salsa verde or your favorite salsa
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3 to 4 limes, cut into 8 wedges each
Description
- Place chiles in a large saucepan over medium high heat and cook, turning chiles occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.
- Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chiles and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
- Scrape contents of saucepan into a blender along with garlic and chiles with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.
