Ingredients:
For the Marinade:
- 2 guajillo chilies, seeded
- 2 ancho chilies, seeded
- 1/4 cup pineapple juice
- 3 tablespoons vinegar
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Pork:
- 500 grams pork shoulder, thinly sliced
- 1 tablespoon vegetable oil
For Serving:
- Corn tortillas
- Pineapple chunks
- Onion, finely chopped
- Fresh cilantro, chopped
- Lime wedges
Instructions:
Make the Marinade:
In a bowl, combine the guajillo chilies, ancho chilies, pineapple juice, vinegar, garlic, cumin, oregano, black pepper, and salt. Blend until smooth.
Marinate the Pork:
Place the pork slices in the marinade and refrigerate for at least 2 hours, preferably overnight.
Cook the Pork:
Heat the vegetable oil in a skillet over medium-high heat. Cook the marinated pork slices until browned and cooked through.
Assemble the Tacos:
Warm the corn tortillas in a skillet. Fill each tortilla with the cooked pork, pineapple chunks, chopped onion, and cilantro. Serve with lime wedges on the side.
