- 2 ancho chiles softened and seeds removed
- 2 guajillo chiles softened and seeds removed
- 1/2 cup chicken stock
- 1/4 cup vegetable oil
- 4 tsp oregano dry
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp cinnamon
- 1 1/2 tsp kosher salt
- 1/2 cup apple cider vinegar
- 1-2 Tbsp garlic fesh minced
- 2 tsp chipotle in adobe sauce pureed
- 2 tsp brown sugar or honey
- 1/2 cup pineapple sliced, reserved
- 1 lime juiced
- 1-2 lbs pork tenderloin freeze for 20 to 30 min before slicing
- 1 pineapple peeled, cored and cut into 1" slices
- wooden skewers soaked in water before assembling
- 1 lime sliced for garnish
- cilantro chopped, for garnish
- 1 jar Salsa Verde to serve on side
To begin preparing, add the dry chilies in a sauce pan with the ½ cup of chicken stock. Bring to a
boil and reserve. Once it cools down enough to touch, remove seeds and stems from chilies.
In a blender, add the vegetable oil, spices, salt, vinegar, garlic, chipotle paste, sugar, ½ cup of
sliced pineapples, lime juice and chilies with the chicken stock. Blend until well incorporated.
Taste and adjust flavors as needed. Reserve marinates.
Meanwhile, pork is in the freezer for about 20 to 30 minutes. Remove from freezer and slice into
Combine pork strips with marinate, tossing well so every slice is marinated. You should
refrigerate for at least 3 hours for more flavor; or it can be refrigerated overnight.
Once ready, thread the piece of pork onto skewer, piercing a couple of times to make sure meat is secure. Next, pierce the pineapple piece; repeat until you have about two inches left of skewer.
Make sure everything is tight.
Grill skewers on your grill until pineapple pieces are lightly charred and pork is cooked through.
It should take about 5 to 8 minutes.
Transfer skewers to a platter, add lime and cilantro. Serve with tortillas and Salsa Verde and