Tacos al Pastor

Ingredients

• 7 dried guajillo chiles (seeded and stemmed)
• 1 small dried ancho chile (seeded and stemmed)
• 1 chipotle in adobo sauce
• 4 garlic cloves
• 1/4 small white onion
• 1/2 tablespoon achiote powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 1/4 cup apple cider vinegar
• 2/3 cup chile's soaking liquid (or pineapple juice)
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1 3/4 pounds boneless pork chops (thinly sliced)
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 2 pounds corn tortillas
• Diced onion
• Chopped cilantro
• Grilled pineapple (diced)
• Salsa

Instructions

1. Rehydrate the chiles. Place the guajillos and ancho chile in a medium-sized bowl. Pour boiling water over them until completely covered. Let them rest for 15 minutes, or until softened. Reserve 2/3 cup of soaking liquid. Strain the chiles and set them aside.
2. Make the marinade. Add the rehydrated chiles and the rest of the marinade ingredients to a blender or food processor. Add the reserved soaking liquid. Process until completely smooth. Strain the sauce through a fine mesh sieve.
3. Marinate the pork. Place the pork in a large bowl. Pour the marinade over it. Use a wooden spoon to mix everything until well combined. Cover the bowl with plastic wrap and let it marinate for at least an hour, or up to 48 hours.
4. Cook the pork. Heat the oil in a large pan, or grill pan, over medium-high heat. Discard the excess marinade from the bowl. Add the pork and spread it out. You may have to cook in batches because you don't want to overcrowd the pan. Let the pork cook for 6 minutes, stir, and cook for another 7 to 8 minutes or until browned. Season with more salt. Remove the pan from the heat and set it aside.
5. Heat the tortillas. Heat a griddle or pan over medium-low heat. Warm the tortillas for 1 to 2 minutes on each side or until soft and bendy. They shouldn't break. Set them aside.
6. Assemble the tacos. Fill each tortilla with pork filling and add your favorite toppings. Enjoy!