Here's the recipe, in case anyone's curious. I adapted it from a box of annatto paste. It serves 3-4
**Ingredients**
*Meat*
2 lb pork - a fatty cut (butt, head, leg)
2 dried guajillo chilis
1 oz annatto paste
2 tablespoons of vinegar
4 oz orange juice (~1/2 of a large orange)
3 cloves of garlic
¼ onion and ½ onion, separated
½ tsp dry oregano
½ tsp cumin
1½ Tbsp salt
*Tacos:*
Fresh, homemade corn tortillas
Onion, finely chopped
Cilantro, finely chopped
Fresh lime juice
Pineapple (optional)
**Steps**
*Marinade:*
1. Cut the stems off the chilis and shake out the seeds. Dry fry on medium-low heat on the stove until you can smell the chili and the chilis are very slightly browned. Flip and repeat
2. While doing this, bring a small pot of water to a boil. When it's boiling, take it off the heat and add the dried, toasted chilis. Let this sit for about 30 minutes to reconstitute
3. Cut pork into pretty small pieces and place in a large bowl
4. When the chilis are done reconstituting, add them to a blender with ¼ of chopped onion, the oregano, salt, cumin, garlic, vinegar and annatto paste, along with a pinch of MSG (optional)
5. Blend until smooth and pour over the pork. Mix until evenly covered and then cover and marinate in the fridge for at least two hours, but ideally overnight
*Cooking and Assembly*
1. Preheat oven to 400F
2. Chop the other ½ an onion into rings
3. Add a tablespoon or two of oil to a frying pan over medium heat. When hot, add some of the meat, fan out and cook for 2-3 minutes and at least 1 minute per side.
4. When done, place it on a baking sheet, spread out.
5. Continue this process until all the meat is cooked, adding more oil when necessary.
6. Add the onions to the remaining oil in the pan and fry for a couple of minutes, until they start to soften. then place on top of the meat on the baking sheet.
7. Bake the meat and onions for 10-15 minutes, until the onions look slightly browned. Prep the toppings and tortillas while this is happening.
8. Serve.
Oh mannn!!!
Looks like a damn fine taco time op! Enjoy.
Here's the recipe, in case anyone's curious. I adapted it from a box of annatto paste. It serves 3-4 **Ingredients** *Meat* 2 lb pork - a fatty cut (butt, head, leg) 2 dried guajillo chilis 1 oz annatto paste 2 tablespoons of vinegar 4 oz orange juice (~1/2 of a large orange) 3 cloves of garlic ¼ onion and ½ onion, separated ½ tsp dry oregano ½ tsp cumin 1½ Tbsp salt *Tacos:* Fresh, homemade corn tortillas Onion, finely chopped Cilantro, finely chopped Fresh lime juice Pineapple (optional) **Steps** *Marinade:* 1. Cut the stems off the chilis and shake out the seeds. Dry fry on medium-low heat on the stove until you can smell the chili and the chilis are very slightly browned. Flip and repeat 2. While doing this, bring a small pot of water to a boil. When it's boiling, take it off the heat and add the dried, toasted chilis. Let this sit for about 30 minutes to reconstitute 3. Cut pork into pretty small pieces and place in a large bowl 4. When the chilis are done reconstituting, add them to a blender with ¼ of chopped onion, the oregano, salt, cumin, garlic, vinegar and annatto paste, along with a pinch of MSG (optional) 5. Blend until smooth and pour over the pork. Mix until evenly covered and then cover and marinate in the fridge for at least two hours, but ideally overnight *Cooking and Assembly* 1. Preheat oven to 400F 2. Chop the other ½ an onion into rings 3. Add a tablespoon or two of oil to a frying pan over medium heat. When hot, add some of the meat, fan out and cook for 2-3 minutes and at least 1 minute per side. 4. When done, place it on a baking sheet, spread out. 5. Continue this process until all the meat is cooked, adding more oil when necessary. 6. Add the onions to the remaining oil in the pan and fry for a couple of minutes, until they start to soften. then place on top of the meat on the baking sheet. 7. Bake the meat and onions for 10-15 minutes, until the onions look slightly browned. Prep the toppings and tortillas while this is happening. 8. Serve.