INGREDIENTS

8 oz. PAOW! Pieces
1/2 c. canola oil
3 garlic cloves
1 Tbsp. dried oregano
1 Tbsp. ground cumin
1/2 tsp. ground black pepper
1 tsp. ground cloves
2 Guajillo chiles, stemmed and seeded
1/2 c. pineapple juice
2 Tbsp. white vinegar
4 Tbsp. achiote paste
1/2 c. chopped pineapple
1/2 c. white onion, diced
1/4 c. cilantro, chopped
1 radish, thinly sliced
6 corn tortillas
6 lime wedges

PREPARATION

1. Heat canola oil over medium heat in saucepan.
2. Add garlic, oregano, cumin, black pepper, cloves, and Guajillo chiles and heat until fragrant.
3. Add the pineapple juice, vinegar, and achiote paste and bring to a boil. Remove from heat and transfer to a blender and blend until smooth. Allow mixture to cool and transfer to a bowl.
4. Pour mixture over PAOW! Pieces and marinate overnight in refrigerator.
5. Heat cooking oil in nonstick skillet over medium high heat, add marinated PAOW! and heat until warm.
6. Warm tortillas on griddle. Place cooked PAOW! onto tortillas and garnish with chopped pineapple, diced onion, cilantro, and radish slices. Serve with lime wedge.