Tacos Al Pastor

Ingredients

• Servings: 8
• 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 lamb 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

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs 50 mins


• 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 lamb, 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 lamb and pineapple until lamb is browned, 7 to 10 minutes. divide lamb over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.