Crunchy Tacos de Nopales al Pastor

Steps

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1. 1
   Soak the guajillo and pasilla chiles in very hot water for about 10 minutes until softened.
   ▶ ≈0:09
2. 2
   Transfer the softened chiles to a blender with the orange juice, pineapple juice, achiote paste, garlic, allspice, cloves, bay leaves, Mexican oregano, salt, ginger powder, cinnamon, cumin, black pepper, apple cider vinegar, and optional chipotle or chile de árbol.
   ▶ ≈0:15
3. 3
   Blend until the mixture is completely smooth.
   ▶ ≈1:02
4. 4
   Heat a pan over medium heat with a bit of oil, then add the onions from the jarred nopales (adding more if desired) and cook for about 3 minutes.
   ▶ ≈1:11
5. 5
   While the onions cook, strain and rinse the jarred nopales.
   ▶ ≈1:25
6. 6
   Pour half of the al pastor sauce into the pan (reserve the rest for another use) and add 1 cup of water, stirring to combine.
   ▶ ≈1:34
7. 7
   Add the nopales and mix well, then lower the heat to medium-low. Cover the pan and simmer for 10 to 15 minutes to allow the sauce and flavors to fully combine.
   ▶ ≈1:41
8. 8
   After 10 to 15 minutes, the sauce should begin to thicken and the nopales should be fully coated in the al pastor sauce.
   ▶ ≈2:10
9. 9
   Assemble the tacos by placing the nopales mixture into soft corn tortillas or homemade crispy fried taco shells.
   ▶ ≈2:16
10. 10
    Top the tacos with thinly sliced pineapple, salsa verde, finely chopped cilantro, finely chopped white onion, and a squeeze of lime juice.
    ▶ ≈2:32