Cook The Book: Tacos Al Pastor With Roasted Pineapple-Habanero Chile Salsa

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40 dried guajillo chiles

20 dried ancho chiles

20 dried pasilla negro chiles

2 1/2 cups fresh orange juice

Grated zest of 1 orange

1/3 cup firmly packed brown sugar

9 cloves garlic

1 1/2 tablespoons cumin seed, toasted and ground

1 1/2 tablespoons dried Mexican oregano, toasted and ground

1 1/2 tablespoons kosher salt

1 tablespoon black pepper

1 1/2 tablespoons distilled vinegar

1 tablespoon fresh lime juice

6 ounces cola

8 ounces Mexican beer

4 pounds pork shoulder, cut into 1/2-inch cubes

3 tablespoons vegetable oil

24 (5 1/2 inch)soft white corn tortillas, for serving

Caramelized diced pineapple (for garnish)

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch thick rings

1 orange or red habanero, roasted, seeded and minced

1 sweet red bell pepper, cored, seeded and cut into 1/8-inch dice

1 tablespoon chopped fresh cilantro leaves

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