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Boil the chiles 3 to 5 minutes in two cups of water. Reserve. Once the chiles cooled off, mix all adobo ingredients in a blender into a uniform thick sauce.
Ingredients
- 4 chiles guajillos stemmed, seeded and deveined
- 2 chiles de árbol stemmed, seeded and deveined
- 1/2 onion
- 2 cloves garlic
- 1 pinch fine herbs
- 2 ounces achiote paste
- 4 tbsp white vinegar
- juice of one orange
- juice of one lemon
- 2 tbsp chicken or vegetable broth
- salt to taste
- water
- 2 lbs pork loin in fillets marinated per above
- 6 slices fresh pineapple
- 18 corn tortillas
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