Tacos al Pastor

Rehydrate the dried chilies in hot water for 20 minutes.

Blend the rehydrated chilies, pineapple juice, vinegar, garlic, and achiote paste into a smooth marinade.

Marinate the pork slices for at least 4 hours, or overnight.

Cook the pork on a grill or in a hot skillet until charred and cooked through.

Warm the corn tortillas.

Chop the cooked pork into small pieces.

Serve the pork on the warm tortillas, topped with sliced pineapple, onion, and cilantro.