Carrots al Pastor

Ingredients

• 2 dried guajillo chiles
• ½ cup pineapple juice or orange juice
• Juice from 1 lime
• 2 garlic cloves
• ¼ of a white onion, roughly chopped
• 1 teaspoon salt
• ½ teaspoon dried oregano
• Pinch of cinnamon
• .75 ounces achiote paste
• 1 pounds carrots (about 2 small bunches), tops trimmed and split in half if on the thicker side
• 2 tablespoons yogurt or Mexican crema, for garnish
• 1 tablespoon minced fresh cilantro
• 1 lime, sliced, for serving

Instructions

1. 1
   Line a baking sheet with parchment and set aside. To a small skillet, set over medium heat, add the dried chiles and toast on both sides, about 2 to 3 minutes. Transfer the chiles to a medium bowl filled with water and allow to soak for 30 minutes. Transfer the chiles to a cutting board and cut off the stems and remove the seeds, if you’re adverse to heat. Add the guajillo chiles, pineapple juice (or orange juice), lime juice, garlic, onion, salt, oregano, cinnamon and anchiote paste to the blender. Pulse until very smooth, about 1 minute.
2. 2
   Preheat the oven to 350 degrees F. Place the carrots on the baking sheet. Pour most of the marinade on the carrots, reserving about 1/2 cup. Toss the carrots until thoroughly coated (I used some tongs). Transfer to the oven to roast for about 25 to 35 minutes, until tender when poked with a fork. (This cook time will vary depending on the thickness of your carrots).
3. 3
   Remove from the oven and pour the reserved marinade on top, tossing it one last time. Transfer to a serving plate and top with a drizzle of yogurt or crema, pomegranate seeds, cilantro and serve with a few wedges of lime.