Ingredients:
- 20 gr of annato paste (optional)
- 5 dry guajillo peppers
- 5 dry ancho (teñir) pepper
- 2 orange juice
- 2 bitter orange juice
- ½ purple onion
- 10 clove garlic
- pinch of oregano
- pinche of cumin
- pinch of thyme
- 5 cloves
- 15 grain black peppers
- small stick of cinnamon
- ¼ of chocolate table
- 1 cup of vinegar
- 1 tbs of sea salt
Instructions:
1.- Toast the condiments: cinnamon, black pepper, cumin, thyme, oregano.
2.- Grain them in a molcajete or mortero.
3.- Remove seeds from dried peppers and soak in vinegar for 5 minutes. (do not add the vinegar in the blender, just the chop onion) put all the ingredients in the blender and grind them for 5 minutes. Soak the pork meat in the sauce for an hour or if you can one day before, then cook it to make your tacos! and slices of pineapple after a 5 minutes cooking to add more sweet flavor.
