These mulitas are sure to hit every taste bud with a burst of flavor! Hope you enjoy.

Ingredients for al pastor sauce:

6 toasted guajillo chiles

2 toasted ancho chiles

3.5 oz achiote paste

2 garlic cloves

4 tbsp of apple cider vinegar

1 c of orange juice

2 tbsp olive oil

Salt to taste

Pepper to taste

Enough water to cover all the ingredients

Blend all of the above ingredients and set aside.

Cut 3 pounds of pork into small cubes. Brown pork in 1 tbsp of lard with 2-3 bay leaves and salt to taste. After it has browned a little, add 1/2 c of water. Cover mixing every so often for about 30 minutes. Once the meat has a nice crust, add chile sauce and 1/2 c of water. Mix and let simmer for about 1/2 hour.

Once the pork is done you can assemble your mulitas.

Coat tortillas de harina from El Comal with a little bit of oil so the tortillas crisps a bit. Place on a comal on medium low heat. Add cheese, pork and a 2nd tortilla. Flip once the bottom torilla hardens a bit. It’s done once the cheese has melted. Serve and add topping.

Toppings:

Grilled pineapple chunks

Cilantro

Raddish

Salsa