Grilled Pork Tacos al Pastor

Lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa make the perfect canvas to present pineapple-pepper marinated pork.

Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften. Cut pork tenderloins in half crosswise and in half again lengthwise...

Ingredients

• 3 dried guajillo chilies, seeds discarded
• 2 dried pasilla chiles, seeds discarded
• 1 cup boiling water, or as needed to cover
• 2 pork tenderloins, membranes (silver skin) removed
• 3/4 cup pineapple juice
• 1 tablespoon white vinegar
• 4 cloves garlic
• 1 teaspoon ground dried chipotle pepper
• 1 teaspoon ground cinnamon
• 1 pinch cayenne pepper, or to taste (optional)
• 1 pinch ground cumin, or to taste
• 1 pinch dried oregano, or to taste
• 1 tablespoon vegetable oil, or as needed
• 1/2 teaspoon salt, or to taste
• 16 low-carb tortillas (such as La Tortilla Factory Smart & Delicious®)
• 16 slices Monterey Jack cheese, divided
• 1 teaspoon vegetable oil
• 2 cups shredded cabbage, divided
• 1/2 cup roasted tomato salsa, divided
• 1 large jalapeno pepper, thinly sliced - or to taste