Gringas al Pastor

Name: Gringas al Pastor
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)

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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

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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)