2 whole pasilla or guajillo chiles, seeds and stems removed
1/2 cup no-sodium chicken stock
1 teaspoon dried Mexican oregano
1 teaspoon cumin
1 tablespoon achiote powder or paste
1 chipotle chile packed in adobo sauce
2 teaspoons adobo sauce from the can
1/4 cup apple cider vinegar
3 cloves garlic
2 1/2 teaspoons kosher salt
2 teaspoons sugar
1 lb ground pork
4 Mexican Tortas or any Sub Roll
½ cup cilantro
½ cup white onion
2 tablespoons Herdez Verde Sauce
Directions
Begin by preparing the chiles. Cut the tops off, split the peppers, and remove the seeds and tops.
Place the chiles in a pot with chicken stock to rehydrate them.
After 2-3 minutes, transfer the rehydrated chiles to a blender and let them sit for 5 minutes. Meanwhile, return the pan used for the chiles to the heat and add oregano, cumin, and achiote powder. This will help release the flavors of the spices.
Remove the spice mixture from the heat and add chipotle, adobo sauce, garlic, vinegar, salt, and sugar.
Combine these ingredients in the blender and blend until smooth.
After blending, taste the sauce and adjust the seasonings as needed.
Take about ½ cup of the sauce and add it to your ground pork, mixing well. Let this marinate for 10-15 minutes, or longer if desired (overnight is a good option).
While the meat is marinating, chop the white onions and cilantro and mix them together.
Prepare the pineapple for the griddle.
Preheat a griddle to medium heat.
Cut the tortas in half.
Divide the marinated meat into four portions and place them on the griddle. Cook for 2-3 minutes on one side, then flip and add more sauce.
After another 2-3 minutes, add Mexican queso quesadilla cheese on top of each pile of meat and mix it in.
Place the tortas on the griddle to warm and toast slightly.
Place the bottom half of each torta on top of the meat and use a spatula to combine the whole mixture.
Add the chopped onions, cilantro, and Herdez Verde Salsa to complete your delicious Al Pastor Mexican Tortas.
