Ingredients
8
8 servings
- •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
- •1 cup white vinegar
- •salt to taste
- •2 pounds pork tenderloin, thinly sliced
- •½ cup chopped pineapple
- •32 (5 inch) corn tortillas
- •1 small onion, chopped
- •½ cup chopped fresh cilantro
- •4 limes, cut in wedges
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 54g
- Fat: 7g
- Fiber: 10g
- Protein: 25g
- Sugar: 3g
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