Ingredients:
2 dried california chilis 5 dried guajillo chilis 1 dried ancho chili 2 dried arbol chilis 5-6 garlic cloves 1 tbsp dried oregano 2 tbsp salt 1.5 tbsp cumin powder 3/4 tsp black pepper 1/2 tsp ginger powder 1/4 tsp cinnamon powder 1/8 tsp allspice 2 bay leaves 1 lemon, juiced 12 oz crushed pineapple 4 oz achiote paste 1 onion halved 2 lb pork butt, sliced 1/4 inch thick 2 slices of pineapple Instructions: 1) Soak all the dried chilis in warm water for 30 minutes or until soft. Remove the stems and as many seeds as you can. 2) Add soaked chilis to vitamix with garlic, oregano, salt, pepper, cumin, ginger, cinnamon, allspice, lemon juiced, crushed pineapple and achiote paste. Blend until smooth. Pour into a large bowl. 3) Add the bay leaves and sliced pork butt to the bowl and mix until coated evenly. Marinate over night or at least 8 hours. The pineapple will help tenderize the meat. 4) Preheat oven 350F 5) On a metal skewer add one half of the onion so it was the top of the skewer. Add the sliced pork butt until an 1" from the bottom. Add one slice of pineapple. Repeat with another skewer. Stand on a baking sheet. 6) Bake for 1.5 hours or longer if needed. The outside should become browned and slightly charred. Let meat rest for ten minutes and slice. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Crushed Pineapple amzn.to/2JJmHJg California Chilis amzn.to/2UaaW0t Guajillos amzn.to/38qBR0l Ancho Chilis amzn.to/35bpuDt Arbol amzn.to/3knkakV Achiote Paste amzn.to/38qD8Ve
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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