Ingredients :

• 1.5 lbs flank steak, thinly sliced
• 3 tbsp achiote paste
• 2 dried guajillo chilies, stemmed, seeded, and softened in hot water
• 1/2 cup pineapple juice
• 2 tbsp apple cider vinegar
• 3 cloves garlic
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1 cup fresh pineapple, diced
• 12 small corn tortillas
• 1/2 cup white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp vegetable oil

Method :

1. Blend the softened guajillo chilies, achiote paste, pineapple juice, apple cider vinegar, garlic, oregano, cumin, and salt until smooth.
2. Pour the marinade over the sliced beef and refrigerate for at least 1 hour.
3. Heat vegetable oil in a large skillet over high heat.
4. Add the marinated beef and cook for 5 to 7 minutes until cooked through and slightly charred.
5. Remove the beef, then quickly sear the diced pineapple in the same skillet for 2 minutes.
6. Warm the corn tortillas on a dry skillet or griddle.
7. Assemble tacos by placing beef on warm tortillas, topped with seared pineapple, onion, and cilantro.

Recipe Notes :

Chef Pro Tip: Freeze the beef for 20 minutes before slicing to get paper-thin strips. Variation: If flank steak is unavailable, substitute with boneless chicken thighs or thinly sliced pork loin. Storage Tip: Store leftover cooked beef and pineapple separately in airtight containers in the refrigerator for up to 3 days.