1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guajillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
10 Maria and Ricardo´s Original White Flour Tortillas
1 pineapple, cored and cut into rings
1 red onion, cut into rings
Freshly chopped cilantro
Making Achiote Paste
Begin by heating oil in a small skillet over medium heat.
Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries. Toast these aromatic spices until they become fragrant, which should take about 1 minute.
Transfer the toasted spice mixture to a food processor or blender.
To this, add garlic, orange juice, vinegar, and salt.
Blend the ingredients until you achieve a mostly smooth paste, making sure to scrape down the sides as needed for an even consistency.
In a small skillet over medium heat, warm some oil. Add the chili peppers and toast them until they become slightly charred and emit a delightful fragrance, which typically takes about 1 minute.
Transfer the toasted chili peppers to a food processor or blender. Then, add pineapple juice, the achiote paste you've prepared earlier, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend this flavorful concoction until everything is thoroughly combined.
Place the pork in a spacious bowl and pour the marinade over it. Ensure the pork is well coated with the marinade. Cover the bowl and refrigerate it for a duration of 4 hours, or even up to overnight to enhance the flavors
Preheat your grill to medium-high heat and brush it lightly with oil. Grill the marinated pork until it obtains a slight char and is cooked through, which typically takes about 6 minutes per side.
While your grill is still hot, add the pineapple and onions to it. Cook them until they are slightly charred, and the onions have softened, typically taking about 3 minutes per side. Break the pineapple rings into large pieces.
Lastly, place the tortillas on the grill and warm them for about 1 minute per side.
To assemble the tacos, place a warmed Maria and Ricardo´s Original White Flour Tortilla on a plate, and then add the grilled pork, pineapple, onions, and fresh cilantro. Serve the tacos with lime wedges for an extra burst of flavor.