Tacos al Pastor

Ingredients

• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1/4 cup achiote paste
• 1/2 cup pineapple juice
• 1/4 cup white vinegar
• 4 cloves garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Salt, to taste
• 2.5 lb (1.1kg) pork shoulder, sliced into 1/4-inch thick steaks
• 1/2 fresh pineapple, cut into thin slices, plus 1/2 cup finely diced
• 16 small corn tortillas
• 1 white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving

Before you cook

• Stem and seed the guajillo and ancho chiles.
• Slice the pork shoulder into 1/4-inch thick steaks.
• Cut half the pineapple into thin slices and finely dice the rest.

Steps

1. Toast the stemmed chiles in a dry skillet over medium heat for 30 seconds per side.
2. Soak the toasted chiles in a bowl of hot water for 20 minutes, until softened.
3. Drain the softened chiles.
4. Blend the softened chiles, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cloves, and 1 teaspoon salt into a smooth marinade.
5. Pour the marinade over the pork steaks in a large bowl or bag, coating them thoroughly.
6. Cover and refrigerate the pork for at least 4 hours, or overnight.
7. Remove the pork from the refrigerator 30 minutes before cooking.
8. Heat a large cast-iron skillet or griddle over high heat.
9. Sear the marinated pork steaks for 2 to 3 minutes per side, until charred at the edges and cooked through.
10. Sear the pineapple slices on the same skillet for 1 minute per side, until caramelized.
11. Transfer the pork and pineapple to a cutting board.
12. Chop the seared pork into small, taco-sized pieces.
13. Finely dice the seared pineapple.
14. Warm the corn tortillas on the hot skillet for 20 seconds per side.
15. Stack two warm tortillas for each taco.
16. Pile the chopped pork onto the tortillas.
17. Top each taco with the seared diced pineapple, diced onion, and chopped cilantro.
18. Serve immediately with lime wedges.