2 guajillo chilies
2 ancho chilies
2 garlic cloves
1 packed tsp achiote paste
1/4 cup white vinegar
1/2 cup orange juice
2 lbs boneless pork shoulder, sliced into 1/4-inch slices
10 slices of bacon
4 tbsp of canola oil
1 cup of white onion, finely chopped
1 cup of cilantro, finely chopped
6 limes, cut into quarters
1 fresh pineapple, cut into thin slices
Salt, season at every step
Pepper, season at every step
Small corn tortillas
Preheat oven at 375˚F.
In a blender combine chilies, garlic cloves, vinegar, juice, and a pinch of salt and pepper. Blend until all ingredients are combined, consistency should be paste-like. Set aside.
Place a slice of meat between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten meat until it is very thin. Continue to do this for remaining meat.
Grab a baking pan and spread with oil. This will help your meat to not stick to baking pan. Start by putting a couple slices of meat on pan, then season with salt and pepper. Spread adobo paste on meat until fully covered, add about 3 slices of bacon, top with slices of pineapple, and repeat until you create a stack of meat. Let meat marinate for 2 hours in the refrigerator. When meat is done marinating drizzle oil on top and cook for about 35-50 minutes.
When the adobada is ready, transfer to a cutting board and thinly slice the stack of meat. Do not discard of the oil left on the baking pan. The leftover oil will be used to heat the tortillas.
Once your meat is sliced, grab a tortilla and smear leftover oil from pan on both sides. Warm tortillas over medium heat on a pan. Serve tacos with onion, cilantro, lime, and your choice of fresh salsa.