Tacos al Pastor

8 dried pasilla chiles, seeded and torn to pieces

8 dried guajillo chiles, seeded and torn to pieces

8 cloves garlic, chopped

1 teaspoon achiote powder

½ teaspoon ground cumin

5 whole cloves

1 cup white vinegar

salt to taste

2 pounds pork tenderloin, thinly sliced

½ cup chopped pineapple

32 (5 inch) corn tortillas

1 small onion, chopped

½ cup chopped fresh cilantro

4 limes, cut in wedges

Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.

Pour vinegar into sauce pan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.

Heat a large skillet over medium-high heat; cook and stir marinated pork and pineapple until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.