Difficulty: Medium - experience needed
Dietary guidance: n g d
10 pasilla chilies,
10 guajillo chilies
1/2 clove of garlic
1 cup white vinegar
1/2 teaspoon cumin powder
5 whole coloves
salt to taste
1 kilo (2.2 lbs) pork, any cut, thinly sliced
1 onion, minced
fresh pineapple, thinly sliced
4 limes, cut in 4
Open de chiles and remove de seeds under running water. Place them in a glass, enamel or stainless saucepan and cook them with the vinegar. When they turn soft blend them with the vinegar, garlic, cumin and cloves. The sauce should be thick, add more vinegar if necessary. Return the sauce to the sucepan and continue cooking over medium heat, keep mixing so it doesn´t stick to the bottom, check salt. Be careful because it gets very hot and splatters, so cover your hands and arms with kitchen mittens. When it gets thicker and it starts to smell very nice, like tamarind, remove from heat and let it cool.
Brush the sauce all over the pork, make a pile with the slices of pork, cover and keep them marinating in the fridge for at least 5 hours.
Using a large frying pan or a large clay Mexican cazuela start to fry the slices of pork, using little oil, on each side. Then, using a sharp knife cut the meat into smaller pieces, 1/8 of an inch. Return meat to the pan and cook again, this time add 1 onion, minced. The smell will tell you when the meat is done.
Serve with hot tortillas and add tomatillo salsa, lime juice, cilantro, onion and, of course, pineapple.