Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl toss. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Finely chop the pineapple, removing the core. 104 reviews 132 of 6,181 Restaurants in Beijing - Mexican Southwestern Latin. Peel 2 pineapples and cut into 1/4-inch-thick planks grill until marked, about 3 minutes per side. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin puree. Soak 20 dried guajillo chiles in warm water at least 30 minutes drain. Top with cotija, chicharrónes, cilantro and radishes. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.Īssemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Remove the pork from the braising liquid and transfer to a cutting board let rest at least 10 minutes. Transfer the pork to the oven and roast, covered, 3 hours. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top cover with foil and refrigerate at least 4 hours. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper puree until smooth. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Heat the vegetable oil in a medium saucepan over medium heat. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes drain.
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