Top-notch al pastor, no spit required.
In a large, dry saucepan, toast ancho and pasilla chilies over medium-high heat, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock , then pour contents of saucepan into a small heatproof bowl. Cover loosely with plastic wrap and set aside.Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering.
Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.Combine pork and marinade in a large bowl, and using hands, toss until every piece of meat is evenly coated in marinade.
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