Prep Time: 15 minutes

Cook Time: Varies

‍

1. Toast the guajillos in a dry sauce pan over medium heat; 4-5 minutes on both sides.
2. Cover with water and bring to a boil.
3. Simmer the chiles in water for 15 minutes or until the peppers are soft. Strain the peppers from the chili water. 
4. Combine the softened peppers, juices, and ingredients and blend until smooth. Consistency should be thick but spreadable. 
5. Coat the shreds with the marinade and place in the fridge to marinate for at least 2 hours. 

‍

Cook

6. To bake: Spread shreds onto a large sheet tray and bake for 15 minutes until browned and heated through 
7. On stovetop: Heat a large skillet over medium-high heat, add oil and saute shreds still slightly browned (8-10 minutes). Remove from heat and toss with marinade. 
8. Prepare tacos as desired.

‍

For the Marinated Shreds: 

‍

• 12 ounces Better Balance Shreds 
• 3 tbsp cooking oil 
• 2 each, dried guajillo chiles, stems and seeds removed 
• ¾ cup pineapple juice
• ⅓ cup lime juice 
• ¼ cup orange juice 
• 5 each, garlic cloves, peeled 
• 1 small white onion
• ¼ cup ground annatto seeds
• 1 tbsp oregano 
• ¼ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tbsp ground coriander seed

‍

To Build Tacos 

• 8-12 small tortillas 
• Salsa of choice 
• ½ cup diced pineapple 
• Fresh cilantro

‍