Quick Al Pastor Tacos

1. Prepare Marinade

Hydrate the ancho and guajillo chilies in hot water for 10-15 minutes until they soften. Drain and remove stems and seeds. Roughly chop the softened chilies, garlic, and 1/4 onion for the marinade. Blend the chilies, garlic, onion, orange juice, lime juice, crushed tomato, cumin, coriander, and dried oregano until smooth for the marinade.

2. Marinate Pork

Coat the sliced pork loin in the marinade. If time allows, let it sit for at least 30 minutes or overnight in the refrigerator for a more profound flavor.

3. Toast Tortillas

Over medium heat, toast the corn tortillas in a dry cast iron pan until they show some char spots, about 1 minute per side. Keep them warm by wrapping in a clean kitchen towel or placing them in a container with a lid.

4. Cook Pork

In a large pan over medium-high heat, add avocado oil and sear the marinated pork slices until cooked through and slightly caramelized, about 3-4 minutes on each side. Work in batches if necessary to avoid overcrowding the pan.

5. Char Pineapple

In the same pan, if needed, add a bit more avocado oil and quickly char the pineapple slices until they develop a golden-brown color, adding a pinch of salt.

6. Assemble Tacos

Assemble the tacos by placing the cooked pork on the warm tortillas, topping with charred pineapple, minced onion, and chopped cilantro. Serve with a wedge of lime to squeeze over the tacos before enjoying.