PASTOR MEAT RECIPES

Steps:

• 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.

Steps:

• Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and guajillo chilies to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes. In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Process until smooth, about 30 seconds. Place sliced pork in a resealable plastic bag and pour marinade over pork. Seal bag and shake until evenly coated. Chill a minimum of 2 hours or overnight. Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.Serve in warm tortillas topped with onions, cilantro, and fresh pineapple.