Braised al pastor style pork tacos with spicy passion fruit jelly

Whisk the pectin into the granulated sugar.

Put the passion fruit pulp, chilies, sugar and pectin in a medium saucepan, stir, bring to a boil and cook no longer than one to two minutes.

Stem, seed and tear the ancho chilies into one inch pieces.

Toast the anchos, chiles de arbol and cumin seed in a small dry saute pan about five minutes until fragrant but not smoking.

Add the peeled garlic and the quartered half onion for the last minute, then add a cup of water, bring to a boil, kill the heat, cover and steep 10 to 20 minutes until the chilies are fully softened.

Blend everything with the chipotles in adobo, achiote powder, sugar and kosher salt for one to three minutes until completely smooth; taste for salt.

Combine the cubed pork, yellow onion, allspice, Mexican oregano and black peppercorns in a large bowl, pour over the chili mixture, add the passion fruit juice and just enough water to cover.

Pour into an appropriately sized casserole and press down so everything is mostly submerged.

Braise uncovered at 350F for two to four hours until the pork shreds with your hands.

Cool about half an hour until handleable, pick out the allspice berries and peppercorns and shred the pork into bite-sized pieces.

Strain the remaining solids through a fine mesh sieve, pressing out as much cooking liquid as possible.

Put the meat in a high-walled saute pan with a pinch of salt and just enough cooking liquid to moisten, bring to a bare simmer and keep warm.

Toast the corn tortillas.

Fill the reserved passion fruit shell halves with the spicy jelly and serve the pork on the tortillas with the jelly and thinly sliced red onion.