Tacos al Pastor

Ingredients

• 1 1/2 lbpork shoulder, sliced thinly
• 4guajillo chilies, stemmed and deseeded
• 2ancho chilies, stemmed and deseeded
• 2 tbspachiote paste
• 3 tbspwhite vinegar
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspdried oregano, Mexican oregano if you have it
• 10 1/2 ozpineapple, peeled, cut into thick rings
• 12corn tortillas
• 1white onion, finely diced
• 3/4 ozcilantro, leaves picked and chopped
• 2limes, cut into wedges
• 1 1/2 tspsea salt
• 2 tbspvegetable oil
• 3/8 cupwater, from soaking the chilies

Method

1. 1

   Toast the guajillo and ancho chilies in a dry pan for 30 seconds a side until they smell sweet, then cover with just-boiled water and leave for 15 minutes until pliable.

2. 2

   Drain the chilies and blend them with the achiote paste, vinegar, garlic, cumin, oregano, salt and 100 ml of the soaking water until completely smooth.

3. 3

   Turn the sliced pork through the marinade until every piece is coated deep red, then cover and refrigerate for at least 30 minutes; overnight is better.

4. 4

   Heat the oil in a heavy skillet over high heat until it shimmers. Cook the pork in a single layer for 3 to 4 minutes a side without moving it, until the marinade caramelizes and the pork is cooked through. Char the pineapple rings in the same pan, then chop both into small pieces.

5. 5

   Heat the tortillas directly over a gas flame or in a dry pan for 20 seconds a side, until soft and just blistered. Stack them in a clean dish towel to steam.

6. 6

   Pile pork and pineapple onto each tortilla and top with the diced onion and cilantro. Serve with lime wedges to squeeze over.

Nutrition per serving