Pork Tacos al Pastor with Pineapple

Soak dried guajillo and pasilla chiles in boiling water for 30 minutes to rehydrate them.

Cut pork tenderloins into smaller pieces, dividing them into eight long strips by cutting them in half crosswise and then again lengthwise.

Drain the water from rehydrated chiles and combine them with pineapple juice, vinegar, garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano in a bowl. Blend the mixture to create a smooth marinade.

Place pork strips into a resealable plastic bag and pour the marinade over them, ensuring they are well-coated. Seal the bag by squeezing out excess air and refrigerate overnight.

Preheat your grill to high heat, making sure the grates are lightly oiled with vegetable oil.

Remove pork from the marinade and place it on a platter. Drizzle the meat with 1 tablespoon of vegetable oil and sprinkle salt over it. Use tongs to gently coat the pork pieces with oil.

Cook the pork strips on the preheated grill for 7 to 8 minutes per side, or until they have good grill marks and are lightly pink in the center. Use a meat thermometer to check if the pork has reached an internal temperature of at least 145 degrees F (65 degrees C). Transfer the cooked pork to a fresh platter.

Heat 1 teaspoon of vegetable oil in a nonstick skillet over medium heat. Place a tortilla into the hot oil and add 1 slice of Monterey Jack cheese to its center. Cook until the tortilla is hot, lightly browned on the bottom, and the cheese has melted. Repeat with the remaining tortillas and cheese slices. Transfer each cooked tortilla to a plate.

Slice the cooked pork strips into smaller pieces, cutting them across the grain into thin strips about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top it with about 6 slices of pork, 1 tablespoon of roasted tomato salsa, and a few slices of jalapeno pepper. Fold the taco over its fillings to eat.