Name: Tacos al Pastor
Prep time: 30 min
Cook time: 10 min
Total time: 530 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 teaspoon achiote powder; 32 (5 inch) corn tortillas; 1/2 cup chopped fresh cilantro; 8 cloves garlic, chopped; 1/2 teaspoon ground cumin; 8 dried guajillo chiles, seeded and torn to pieces; 4 limes, cut in wedges; 1 small onion, chopped; 1/2 cup chopped pineapple; 2 pounds pork tenderloin, thinly sliced; salt to taste; 1 cup white vinegar

Method:

Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.

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

Heat a large skillet over medium-high heat; cook and stir marinated pork and pineapple until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.