INGREDIENTS
2
dried guajillo chiles
1/2 cup
pineapple juice or orange juice
Juice from 1 lime
2
garlic cloves
1/4
of a white onion, roughly chopped
1 tsp
salt
1/2 tsp
dried oregano
cinnamon
3/4 oz
achiote paste
1 lb
carrots (about 2 small bunches), tops trimmed and split in half if on the thicker side
2 tbsp
yogurt or Mexican crema, for garnish
1 tbsp
minced fresh cilantro
1
lime, sliced, for serving