Ingredients:
10 pasilla chiles
10 guajillo chilies
1/2 garlic heads
1 1/8 cups white vinegar
1/4 teaspoon cumin
5 whole cloves
salt
1 fresh pineapple or 1 lb canned pineapple
2 lbs pork ( loin works very well)
1 onions
1 bunch fresh cilantro ( coriander leaves)
2 limes
12 tortillas ( preferably corn)
Directions:
For the marinade: Seed the chiles, and chop finely.
Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
Let cool.
Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
Cover and place in the fridge at least 6 hours (or overnight).
If using a rotisserie, cook the meat until well done.
If not using a rotisserie, drain the marinade and cut the pork in small pieces.
Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
While the meat is cooking, heat the tortillas.
Finely chop the onion and cilantro together.
Cut the limes in quarters.
Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.
Servings: 4-6
Time preparation: 60 min.
Time total: 80 min.