Pavo Al Pastor (Sweet and Smoky Shredded Turkey)

• 3/4 cup cranberry sauce
• 3/4 cup chopped fresh or canned pineapple
• 1/4 medium white onion, finely chopped
• 1 habanero chile, stemmed, seeded and minced
• 1 garlic clove, finely grated
• 1/4 cup chopped fresh cilantro leaves with tender stems
• 1 to 2 tablespoons fresh lime juice

Salt

• 1½ ounces/42 grams guajillo chiles (5 to 7 large), stems and seeds removed (see Tip)
• 5 canned chipotle chiles in adobo, plus 3 tablespoons adobo sauce (for a milder sauce, use 2 chiles)
• 3 garlic cloves, peeled
• 1 cup turkey stock, pan drippings or chicken stock
• 1/3 cup fresh orange juice
• 3 tablespoons achiote (annatto) paste
• 2 whole cloves
• 1 tablespoon dark agave syrup or honey

Salt

• 4 to 6 cups shredded roasted turkey or chicken, warmed
• Warm corn or flour tortillas and lime wedges (for serving)

1. Make the cranberry-pineapple salsa: In a medium bowl, gently stir together the cranberry sauce, pineapple, onion, habanero, garlic, cilantro, 1 tablespoon lime juice and 1 teaspoon salt until completely combined. Taste and season with more salt and lime juice if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld. The cranberry-pineapple salsa can be made up to 1 day ahead (the extra time will mellow its heat). Store in an airtight container in the refrigerator.
2. Prepare the al pastor sauce for the turkey: In a medium saucepan, combine the guajillos, chipotles, garlic, turkey stock, orange juice, achiote paste, cloves, agave and 1 1/2 teaspoons salt and bring to a boil over high heat, stirring occasionally. Cover, reduce to a simmer and cook for 5 minutes. Remove from the heat and let sit for 10 minutes until the chiles are very soft.
3. Transfer the mixture to a blender and purée until completely smooth. Taste and season with more salt if desired. The al pastor sauce can be made up to 3 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months.
4. Add turkey to a large bowl, pour the al pastor sauce over top and toss until the meat is completely coated. Taste and season with more salt if desired.
5. Top each tortilla with a few pieces of turkey and some cranberry pineapple salsa, drained slightly if necessary. Serve with lime wedges for squeezing over.

The weight of the guajillo chiles is more important than the number of chiles. The chiles in this sauce thicken it, similar to flour in a gravy. So, if you use 5 small chiles, your sauce will be watery, if you use 5 extra large chiles, your sauce will be a chile paste. But if you use 42 grams of chiles, your sauce will be just right.