Ingredients:

For the Marinade:

3 guajillo chiles, deseeded and hydrated

2 ancho chiles, deseeded and hydrated

1/4 cup orange juice

1/4 cup pineapple juice

2 tablespoons white vinegar

3 cloves garlic

1 teaspoon ground cumin

1 teaspoon oregano (preferably Mexican)

1/2 teaspoon paprika

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Salt to taste

For the Tacos:

2 lbs boneless pork shoulder, thinly sliced

1 small pineapple, peeled, cored, and cut into half-inch slices

1 medium onion, finely chopped

1/2 cup fresh cilantro, chopped

Corn tortillas

Lime wedges for serving

Salsa of your choice for serving

Directions:

Prepare the Marinade:

Blend the hydrated guajillo and ancho chiles, orange juice, pineapple juice, vinegar, garlic, cumin, oregano, paprika, cloves, cinnamon, and salt until smooth.

Marinate the Pork:

Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 3 hours, or overnight for best results.

Cook the Pork:

Heat a grill or skillet over medium-high heat. Remove the pork from the marinade, letting excess drip off. Cook the pork slices in batches until charred and cooked through, about 3 to 4 minutes per side. Simultaneously, grill the pineapple slices until charred and tender, about 2 minutes per side. Once cooked, chop the pork and pineapple into bite-sized pieces.

Assemble the Tacos:

Warm the corn tortillas on the grill or skillet. Assemble the tacos by placing a spoonful of the chopped pork and pineapple on each tortilla. Top with chopped onion and cilantro. Serve with lime wedges and salsa on the side.

Enjoy your homemade Tacos al Pastor! Feel free to adjust the amount of chiles