Cut onion into quarters, then chop a quarter for garnish. Peel garlic cloves. Removes seeds, veins and sticks from chili peppers.
Cut the meat into small pieces.
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.
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.
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.
Keep the meat inside the bowl and chop for 10 seconds / speed 7.
Serve your shredded meat in warm tortillas. Garnish with onion, cilantro leaves, lime juice and salsa verde. Enjoy your dish!
