Step 1

Cut onion into quarters, then chop a quarter for garnish. Peel garlic cloves. Removes seeds, veins and sticks from chili peppers.

Step 2

Cut the meat into small pieces.

Step 3

Add the guajillo peppers and water into the mixing bowl. Process for 4 minutes / 160°F|70°C / speed 1 / stir. Strain the water from the peppers, do not throw the water away, save it for later.

Step 4

Add onion, garlic cloves, cumin, pepper, achiote paste, apple cider vinegar, pineapple juice and salt into the bowl. Blend your adobo sauce for 15 seconds / speed 6.TIP: You can make the marinade in advance and marinate the meat in it for a couple of hours.

Step 5

Add the meat and 1/2 of a cup of the chili soaked in water. Cook with the measuring cup removed for 20 minutes / 212°F|100°C / speed 1 / stir. Let cool.

Step 6

Keep the meat inside the bowl and chop for 10 seconds / speed 7.

Step 7

Serve your shredded meat in warm tortillas. Garnish with onion, cilantro leaves, lime juice and salsa verde. Enjoy your dish!