Taco Night Remix: Al Pastor Salad Magic

Start by slicing the pork into small, thin strips.
Slice the steam off of the Guajillo chilis and serrano pepper and remove the seeds. Add them to a frying pan on the stovetop over high heat.
Add 1/2 cup chicken stock to the frypan and place a lid on. Cook for a few minutes to soften the peppers.
Add the hot peppers into a food processor and add one chipotle chile with 2 tsp adobe sauce, 1 tsp oregano, 1 tsp cumin, 2 tsp minced garlic, 2 tsp fine sea salt, 1/4 cup apple cider vinegar, and 1/4 cup orange juice. Chop until combined.
Add the marinate puree to the chopped pork and stir it to cover the meat entirely. Cover and place in the fridge for at least 4 hours or overnight.
When ready to cook, add the meat and marinate in a large fry pan over high heat. Cook all the meat is fully browned and cooked. This can take about 15-20 minutes.
Remove the meat and keep the juices in the pan. Chop the cooked meat into tiny pieces and add it back to the juices.

Wash and chop up the fresh produce: 3 Romaine lettuce hearts, radishes, and pineapple.
Rinse the black beans and crumble the queso fresco cheese.
Assemble the salad with Mexican rice on the bottom, topped with lettuce, guacamole, pineapple, black beans, radishes, salsa, and cheese. Top it all off with the prepared Al Pastor pork. Dress with the Al Pastor sauce or Ranch if you prefer. Enjoy!