Al Pastor | Cooking With Chef Babs | Umami

Ingredients

• 4 dried ancho chili peppers
• 5 dried guajillo chili peppers
• 3/4 cup white vinegar
• 1 cup pineapple juice
• 3.5 tablespoons achiote paste
• 10 cloves garlic
• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 3 tablespoons kosher salt plus more to taste
• One full pineapple
• 4-5 lb boneless pork butt shoulder sliced thinly, no more than 1/2 an inch
• warm tortillas (for serving)
• limes wedges (for serving)
• diced white onion (for serving)
• cilantro (for serving)
• additional diced pineapple (for serving)
• mexican cheese (preferably Cotija or Chihuahua, for serving)