Directions:
Prepare the Marinade:
Blend the hydrated guajillo and ancho chiles, orange juice, pineapple juice, vinegar, garlic, cumin, oregano, paprika, cloves, cinnamon, and salt until smooth.
Marinate the Pork:
Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Cover and refrigerate for at least 3 hours, or overnight for best results.
Cook the Pork:
Heat a grill or skillet over medium-high heat. Remove the pork from the marinade, letting excess drip off. Cook the pork slices in batches until charred and cooked through, about 3 to 4 minutes per side. Simultaneously, grill the pineapple slices until charred and tender, about 2 minutes per side. Once cooked, chop the pork and pineapple into bite-sized pieces.
Assemble the Tacos:
Warm the corn tortillas on the grill or skillet. Assemble the tacos by placing a spoonful of the chopped pork and pineapple on each tortilla. Top with chopped onion and cilantro. Serve with lime wedges and salsa on the side.
Enjoy your homemade Tacos al Pastor! Feel free to adjust the amount of chiles in the marinade if you prefer a spicier or milder flavor.