SERVES 6
PREPARATION TIME 40 min
COOKING TIME 5 h marinade
TOTAL TIME 5 h 40 min

1 kg of pork meat cut into thin strips of approximately
1 cm thickness
10 whole pasilla chillies or 5 teaspoons of ground pasilla chilli
2 guajillo chillies or 1 small teaspoon of ground guajillo chilli
1 garlic clove + 4 cloves
250 ml white spirit vinegar
1 tablespoon of achiote paste
1/2 teaspoon of ground cumin
1 teaspoon of dried oregano
1 small whole pineapple
Corn tortillas
1/2 bunch of fresh coriander, finely chopped
1 small onion, thinly sliced
2 or 3 limes

Peel the garlic clove. Remove the top of the pineapple and peel it. If you are using whole chillies, rinse them and soak them in water to rehydrate for 20 minutes. Drain them, remove the stems and seeds. Place the chillies (whole or ground) in the blender bowl, add the vinegar, garlic, cloves, achiote paste, cumin and oregano. Season. Blend everything until you obtain a smooth, homogeneous sauce. Adjust the consistency to your taste by adding, if needed, a little water or vinegar. Pour the sauce into a saucepan and heat over a low heat, stirring constantly, for a few minutes to slightly thicken the sauce, then remove from the heat. Use the sauce as a marinade to generously coat the pork strips. Place the meat strips coated in the spiced marinade in a dish, layering them on top of one another, cover with cling film and leave to marinate for approximately 5 hours in the refrigerator. After 5 hours, cook the meat in a frying pan: add a drizzle of oil to a pan and cook over a high heat. It's ready! Warm the corn tortillas in a frying pan and serve the meat on the tortillas, garnished with small pieces of pineapple, coriander, small pieces of raw onion, and a little freshly squeezed lime juice.