Authentic Tacos Al Pastor

1.In a medium saucepan, bring 2 cups of water to a boil. Add the dried guajillo and ancho chiles and simmer for 10 minutes until softened. Drain and set aside.

2.In a blender, combine the softened chiles, pineapple juice, orange juice, white vinegar, achiote paste, garlic, oregano, cumin, paprika, black pepper, salt, cloves, and cinnamon. Blend until smooth to create the marinade.

3.Place the thinly sliced pork shoulder in a large bowl and pour the marinade over the meat. Mix well to ensure all the meat is coated. Cover and refrigerate for at least 4 hours, preferably overnight.

4.Preheat your grill or a large skillet over medium-high heat. Add the vegetable oil.

5.Grill or cook the marinated pork slices in batches until they are cooked through and slightly charred, about 3-4 minutes per side. Remove from heat and let rest for a few minutes.

6.Grill the pineapple rings for 2-3 minutes on each side until they are caramelized and have grill marks. Remove from heat and chop into small pieces.

7.Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.

8.To assemble the tacos, place a few slices of the cooked pork on each tortilla. Top with chopped grilled pineapple, finely chopped white onion, and fresh cilantro.

9.Serve the tacos with lime wedges on the side for squeezing over the top.