Ingredients
8 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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50 grams achiote
1/4 cups white vinegar
3 guajillo chiles, clean, deveined, and seeded
2 ancho chiles, clean, deveined, and seeded
3 cloves garlic
1/4 white onions
1/2 cups pineapple juice
1 tablespoon coarse salt
1 tablespoon allspice berry
2 cloves
1 tablespoon oregano
1 tomato
1 tablespoon cumin
2 tablespoons vegetable oil, divided
10 pork, in sheets
2 cups red onion, sliced
2 cups pineapple, in cubes
1/2 cups fresh cilantro, finely chopped
4 Habanero chiles, cut into rings
20 slices bacon
1 cup Oaxaca cheese
pico de gallo, for serving
1.76 onzas achiote
2.11 onzas líquidas white vinegar
3 guajillo chiles, clean, deveined, and seeded
2 ancho chiles, clean, deveined, and seeded
3 cloves garlic
0.25 white onions
4.22 onzas líquidas pineapple juice
0.6 onzas coarse salt
0.22 onzas allspice berry
2 cloves
0.11 onzas oregano
1 tomato
0.22 onzas cumin
1.01 onzas líquidas vegetable oil, divided
10 pork, in sheets
8.47 onzas red onion, sliced
12.35 onzas pineapple, in cubes
0.31 onzas fresh cilantro, finely chopped
4 Habanero chiles, cut into rings
20 slices bacon
4.14 onzas Oaxaca cheese
0 pico de gallo, for serving
4.12 cucharadas achiote
0.25 cups white vinegar
3 guajillo chiles, clean, deveined, and seeded
2 ancho chiles, clean, deveined, and seeded
3 cloves garlic
0.25 white onions
0.5 cups pineapple juice
1 tablespoon coarse salt
1 tablespoon allspice berry
2 cloves
1 tablespoon oregano
1 tomato
1 tablespoon cumin
2 tablespoons vegetable oil, divided
10 pork, in sheets
2 cups red onion, sliced
2 cups pineapple, in cubes
0.5 cups fresh cilantro, finely chopped
4 Habanero chiles, cut into rings
20 slices bacon
1 cup Oaxaca cheese
0 pico de gallo, for serving
50 grams achiote
6.25 centilitros white vinegar
3 guajillo chiles, clean, deveined, and seeded
2 ancho chiles, clean, deveined, and seeded
3 cloves garlic
0.25 white onions
12.5 centilitros pineapple juice
17.1 gramos coarse salt
6.15 gramos allspice berry
2 cloves
3 gramos oregano
1 tomato
6.15 gramos cumin
3 centilitros vegetable oil, divided
10 pork, in sheets
240 gramos red onion, sliced
350 gramos pineapple, in cubes
8.75 gramos fresh cilantro, finely chopped
4 Habanero chiles, cut into rings
20 slices bacon
117.5 gramos Oaxaca cheese
0 pico de gallo, for serving