Gringas al Pastor - Rick Bayless

Ingredients

• 3 medium dried ancho chiles, stemmed, seeded and torn into flat pieces
• 4 garlic cloves, peeled
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1 to 2 canned chipotle chile en adobo
• 1/2 cup pineapple juice OR about 2 ounces fresh pineapple, peeled and cored (a generous ½ cup of ½-inch pieces)
• 2 tablespoons vinegar (cider vinegar works well here)
• 2 tablespoons agave syrup, corn syrup or honey
• salt
• 3/4 pound thin-sliced pork shoulder (a little thicker than ¼-inch is ideal—the kind Mexican butchers sell for making tacos al pastor)
• 2 tablespoons vegetable oil or fresh-rendered pork lard
• 12 five- to six-inch flour tortillas
• 3 cups 12 ounces) shredded Mexican melting cheese (such a Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• About 1/2 cup chopped white onion (about ¼ inch) (for a fresher taste, rinse after cutting)
• About 3/4 cup salsa (I really like Chipotle Salsa here)
• About 2 tablespoons freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan (optional)