From craving to table
Instructions
- 1
Place the guajillo and ancho chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.
- 2
Drain chiles and add to a blender with garlic, pineapple juice, vinegar, achiote paste, oregano, cumin, cinnamon, salt, and pepper. Blend until smooth.
- 3
Place sliced pork in a large bowl. Pour marinade over pork, mix to coat well, and marinate for at least 1 hour (or up to overnight in the refrigerator).
- 4
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Cook the marinated pork in batches until browned and cooked through, 6-8 minutes per batch.
- 5
During the last minute of cooking, add diced pineapple to the pan and toss with the pork.
- 6
Warm corn tortillas in a dry skillet or microwave.
- 7
Assemble tacos by dividing pork and pineapple mixture among tortillas. Top with chopped onion, cilantro, and a squeeze of lime.
- 8
Serve immediately and enjoy!