3 Lbs. Large Shrimp, peeled and deveined
2 Oranges, zested and juiced
2 Limes, zested and juiced
10 Guajillo Chiles
3 Morita Chiles
Kosher Salt
5-6 Cloves of Garlic
1 Tsp. Onion Powder
1 Tsp. Freshly Ground Black Pepper
1/4 Cup Achiote Paste
2 Cups Pineapple, roughly chopped
1 Habanero Chile, seeded and finely chopped
1 Cup Cilantro, finely chopped
1/2 Red Onion, finely chopped
Vegetable Oil, for grill
Salsa of your choice
Tortillas
Place the guajillo chilies, morita chilies, in a medium pot and cover with 1 1/2 cups of water. Cover bring to a boil and remove from heat. Let them cool completely in the liquid for 30 minutes.
Transfer chilies and liquid to a blender. Add in the orange zest and juice, achiote paste, onion powder, 4 cloves of garlic, and 1 Tbsp. salt, blend until smooth. Reserve 1 cup of the sauce and pour the remaining sauce over the shrimps in a large bowl. Cover and allow the shrimp to marinade for 1-2 hours.
Meanwhile, mix together the pineapple, habanero, cilantro, red onion, 2 cloves of garlic, lime zest and juice, 1 tsp. of salt. Cover and chill until ready to use.
Pre-heat your grill or grill pan for medium high heat. Make sure the grates are cleaned and brush with oil.
Grill your shrimp for for 1-2 minutes on each side or until fully cooked through. Remove from heat.
Warm up your tortillas on the grill, for 30 seconds on each side. Top your tortillas