3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
Cook the tomato over medium-high heat on a ridged grill pan until it is slightly blackened, which should take around 5 minutes. Remove it from the heat and let it cool until it can be handled easily. Remove the skin and the seeds.
Boil the guajillo and ancho chile peppers in a small pot of water until they are softened, which should take around 5 minutes. Drain them.
Combine the flesh of the tomato, the softened chile peppers, 2 slices of pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender, and blend the mixture until it is smooth.
Arrange the pork slices in a glass or ceramic baking dish. Pour the blended mixture over the pork, making sure that all sides are evenly coated. Cover the baking dish with plastic wrap.
Marinate the pork in the refrigerator for 4 hours to overnight.
Cook the remaining pineapple slices on a ridged grill pan over medium-high heat until they are slightly blackened and soft, which should take around 5 minutes per side. Chop them into small pieces.
Wipe out the grill pan and preheat it over medium-high heat. Cook the marinated pork in the hot pan, turning it once, until it is browned, which should take about 4 to 5 minutes.
Chop the pork coarsely into small pieces against the grain. Serve it with the chopped pineapple, onion, and cilantro.
Prep Time:30 mins
Cook Time:30 mins
Additional Time: 4 hrs
Total Time: 5 hrs