Tacos al Pastor

Ingredients

• 600g pork shoulder, thinly sliced
• 3 dried guajillo chilies, 2 dried ancho chilies, soaked
• 2 tbsp achiote paste
• 1/4 cup pineapple juice
• 2 cloves garlic
• 1 tsp cumin, 1 tsp oregano
• 2 tbsp white vinegar
• 1/2 pineapple, diced
• Corn tortillas, chopped onion, cilantro, and lime, to serve

Steps

1. Blend soaked chilies, achiote paste, pineapple juice, garlic, cumin, oregano, and vinegar into a smooth marinade.
2. Coat pork slices in the marinade, refrigerate at least 2 hours (overnight is better).
3. Cook pork in a very hot skillet or griddle in batches until charred and cooked through, then dice.
4. Char diced pineapple in the same pan for a couple minutes.
5. Warm tortillas, fill with pork and pineapple, top with onion and cilantro.
6. Serve with lime wedges.