Tacos al Pastor

Begin by rehydrating the dried guajillo chiles and dried ancho chiles. Place them in a bowl, cover with hot water, and let them soak for 20-30 minutes until softened. Drain and reserve a small amount of the soaking liquid.

In a blender, combine the rehydrated guajillo chiles, dried ancho chiles, achiote paste, white vinegar, 100 grams of pineapple (for marinade), garlic cloves, 100 grams of white onion (for marinade), cumin powder, Mexican oregano, whole cloves, piloncillo, and salt. Add a splash of the reserved chile soaking liquid if needed to achieve a smooth paste. Blend until completely smooth.

Place the thinly sliced pork shoulder in a large bowl or resealable bag. Pour the blended marinade over the pork, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.