Tacos árabes

To prepare the marinade, lightly toast the Guajillo chiles and Ancho chiles on a dry comal or skillet until fragrant, about 30 seconds per side. Be careful not to burn them. Rehydrate the toasted chiles by soaking them in hot water for 20 minutes until softened.

Drain the rehydrated Guajillo chiles and Ancho chiles. Blend them with Garlic cloves, White onion, Cumin seeds, Mexican oregano, Black peppercorns, Whole cloves, White vinegar, and Salt until a smooth paste forms. Add a small amount of water if needed to facilitate blending.

Place the thinly sliced Pork leg in a large bowl or container. Pour the chile marinade over the Pork leg, ensuring all slices are thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.