This Mexican recipe is extra hot. The dried guajillo chilies pack a lot of heat and give an authentic spiciness to the pineapple and pork filling. Serve in warm corn tortillas with onion, cilantro, and sour cream.

Source: Family Circle
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Ingredients

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Directions

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  • Drain pineapple, reserving juice. Place juice in a small saucepan with 1/2 cup water. Bring to a boil; add chilies. Let soak 30 minutes.

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  • Remove stems from softened chilies, then pour chilies and liquid into a blender or food processor. Add 3/4 cup of the pineapple chunks, the garlic, oregano, cumin, salt and vinegar. Puree until smooth.

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  • Slice pork in half horizontally, then chop into small pieces. Place in a shallow glass dish or resealable bag and add chile-pineapple mixture. Cover with plastic wrap or seal bag and marinate in refrigerator at least 1 hour or overnight. Meanwhile, dice remaining pineapple pieces. Refrigerate for later.

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  • Heat oil in a large nonstick skillet over high heat. Scoop pork pieces from the marinade with a slotted spoon and add to pan. Discard marinade. Cook pork for 3 minutes. Add reserved pineapple pieces and cornstarch-water mixture. Cook 1 minute, until pork is cooked through and sauce is thick. Serve mixture in warm corn tortillas, topped with onion, cilantro and sour cream.

Nutrition Facts

321 calories; 9 g total fat; 3 g saturated fat; 55 mg cholesterol; 399 mg sodium. 38 g carbohydrates; 3 g fiber; 20 g protein;

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