Tacos Al Pastor

Ingredients

• dried pasilla chiles (8 )
• dried guajillo chiles (8 )
• garlic (8 cloves)
• achiote powder (1 teaspoon)
• ground cumin (0.5 teaspoon)
• whole cloves (5 )
• white vinegar (1 cup)
• salt (0 )
• pork tenderloin (2 pounds)
• chopped pineapple (0.5 cup)
• corn tortillas (32 )
• onion (1 small)
• chopped fresh cilantro (0.5 cup)
• limes (4 )

Instructions

1. Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
2. Add vinegar to saucepan 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.
3. Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 361
• fat: 7 g
• sats: 1 g
• carbs: 54 g
• fibre: 10 g
• protein: 25 g
• salt: 0 g