Tacos Al Pastor

• 8 dried pasilla chiles, seeded and torn to pieces
• 8 dried guajillo chiles, seeded and torn to pieces
• 8 cloves garlic, chopped
• 1 teaspoon achiote powder
• 1/2 teaspoon ground cumin
• 5 whole cloves
• 1 cup white vinegar
• salt to taste
• 2 pounds pork tenderloin, thinly sliced
• 1/2 cup chopped pineapple
• 32 (5 inch) corn tortillas
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro
• 4 limes, cut in wedges

1. 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.
2. 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.
3. 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.

chiles, guajillo chiles, garlic, achiote powder, ground cumin, cloves, white vinegar, salt, pork tenderloin, pineapple, corn tortillas, onion, fresh cilantro

Taken from www.allrecipes.com/recipe/223172/tacos-al-pastor/ (may not work)