Categories: Mexican
Ingredients
- 2.5 lbs thin sliced pork butt pounded thin
- juice of 2 blood oranges
- 4 oz Achiote powder
- 10 dry chiles guajillos
- 1 medium size onion, diced
- 3 cloves of garlic
- 1 tbsp white pepper
- 1 cup white vinegar
- 1/2 tsp cinnamon
Directions
-
seed the dried peppers, soak 20 mins in hot water, strain. Add orange juice, vinegar, onion, garlic, cinnamon and chiles to blender and blend high for about 30 secs. Add the white pepper and achiote powder and blend high two or three minutes adding a little water if necessary to form a smooth paste. Coat both sides of each piece of pork and store in fridge for several hours. Grill on high about 3mins a side.