Tacos al Pastor

Method3 steps · about 8 hr 20 min

1. 1

   Step 1: Soak pasilla chiles (8) and guajillo chiles (8) in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic (8 cloves), achiote powder (1 teaspoon), cumin (½ teaspoon), and cloves (5) in a saucepan with a fork.

   Uses 8 dried pasilla chiles, seeded and torn to pieces · 8 dried guajillo chiles, seeded and torn to pieces · 8 cloves garlic, chopped · 1 teaspoon achiote powder · ½ teaspoon ground cumin · 5 whole cloves · hot water, enough to soak dried chiles

2. 2

   Step 2: Pour vinegar into sauce pan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt (to taste). Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.

   Uses 1 cup white vinegar · salt to taste · 2 pounds pork tenderloin, thinly sliced · mashed softened chile-spice mixture

3. 3

   Step 3: Heat a large skillet over medium-high heat; cook and stir marinated pork and pineapple (½ cup) until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion (1 small), cilantro (½ cup), and lime (4) wedges.

   Uses ½ cup chopped pineapple · 32 (5 inch) corn tortillas · 1 small onion, chopped · ½ cup chopped fresh cilantro · 4 limes, cut in wedges · marinated sliced pork