If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
De-stem & seed chiles, then pour boiling water over for 15 minutes
Blend rest of the ingredients together until completely combined.
Cover meat really well with marinade, keeping some back for basting – then cover and refrigerate for at least 4 hours up to overnight
Put pineapple on the stake, then meat, then more pineapple on the top
Smoke about 2 hours or until done, or
Or bake at 350 about 1 1/2 hours, or
Put slices on the grill
Remove, slice and serve with tortillas, salsa, onion & cilantro
Tomatillo Salsa
1 pound tomatillos, 5 or 6
3 cloves garlic
1 jalapeno pepper
1 Serrano pepper
1 small white onion, cut in half
3 tablespoons chopped cilantro
Kosher salt
Heat broiler to high
Remove husks from tomatillos and rinse well to get off the sticky stuff
Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes
