Ingredients8 h 50 m servings 361 cals
- 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.
Per Serving: 361 calories; 6.7 g fat; 54.1 g carbohydrates; 24.6 g protein; 49 mg cholesterol; 94 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was really delicious. The chili paste is amazing. Don't skip the pineapple! It really sets off this dish!
I made this for 1 person (myself), so I made the following adjustments: > 4 thin-sliced pork chops (not as good as pork butt), cut into thin strips > 6 oz can pineapple rings, juice reserved > ...
After comparing a friends recipe to this one, I decided to make a couple of changes. I replaced half of the vinegar with orange juice and due to personal preference only used 2 cloves. I also fe...