Tacos al Pastor

Instructions

1. 1

   Remove stems and seeds from guajillo chiles. Toast in a dry pan for 30 seconds, then soak in hot water for 15 minutes until softened.

2. 2

   In a blender, combine drained chiles, pineapple juice, vinegar, garlic, cumin, oregano, achiote paste, and salt. Blend until smooth to create the marinade.

3. 3

   Slice pork shoulder into thin strips, about 1/4 inch thick. Place in a bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.

4. 4

   Heat a large skillet or griddle over medium-high heat. Cook marinated pork in batches, turning frequently, until edges are crispy and charred, about 4-5 minutes per batch.

5. 5

   In the same pan, quickly char the pineapple pieces until caramelized on the edges, about 2 minutes.

6. 6

   Warm corn tortillas on a griddle or directly over a gas flame until pliable and lightly charred.

7. 7

   Chop the cooked pork into smaller bite-sized pieces. Fill each tortilla with pork, top with charred pineapple, diced onion, and cilantro.

8. 8

   Serve immediately with lime wedges on the side for squeezing over the tacos.