- 3 Dried Hatch Chiles
- 2 Dried Ancho Chiles
- 1 cup Pineapple Juice
- 1 Tablespoon Vinegar
- 1 Teaspoon each: Cinnamon, Oregano, Black Pepper, Salt
- 1/2 Cup Chopped Onion
- 5 Garlic Cloves
- 2 Tbsp Vegetable Oil
- 8 Corn Tortillas
- 1 Bunch Cilantro
- 1/4 Cup Radishes Sliced
- 1 Lime Cut into Wedges
- 1.5 # Pork Loin
Place dried chilies a bowl, poor in enough boiling water to cover, set aside for 15minutes.
Remove from water and discard stem and seeds.
Place chilies, pineapple juice, onion, garlic, 1/2 cup of chili water, and spices in a blender. Pure' until smooth. Transfer into an ice-tray and freeze. Place cubes in a zipper bag and store until ready to use.
Cut pork into 1/2" cubes, and add to thawed chili sauce in zipper bag to marinate for 4 to 6 hours. Heat vegetable oil in a frying pan over high heat until it begins to shimmer. Add pork and chili sauce, stirring often, until cooked through.
Spoon the taco filling onto the tortillas and serve with cilantro, sliced radishes, and lime wedges. Enjoy!