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.
- Editor's Note:
- You can also make this on the grill. Use pineapple rings or fresh pineapple wedges and chop after grilling. Allow pork to rest 10 minutes after cooking, then thinly slice for tacos.
Per Serving: 361 calories; 6.7 g fat; 54.1 g carbohydrates; 24.6 g protein; 49 mg cholesterol; 114 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was really delicious. The chili paste is amazing. Don't skip the pineapple! It really sets off this dish!
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...
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 > ...