1 Pack Midamar Beef and Lamb Gyro Slices cut into smaller pieces
4 Guajillo peppers cleaned and seeded.
1 tbsp. Achiote Powder
1 Chipotle Pepper in Adobo Sauce
2 Tsp. Adobo Sauce
1/4 Cup Pineapple or Orange Juice
1/4 Cup White Vinegar
3 Cloves Garlic
1/2 tsp. Ground Cumin
1/4 tsp. Black Pepper
1 tsp. oregano
Salt to taste
6 soft shells tortillas
Simmer Guajillo Pepper in water over medium heat until they are softened about 15 minutes. Drain and cool.
Put everything except the meat in a food processor and process until the sauce is smooth and filter through a sieve.
Place slices in a bowl and pour over the sauce and marinate 8 hours to overnight.
Cook marinated meat on medium in a saucepan for 5 minutes. Drain excess juices.
Serve in shells, top with chopped onion an cilantro