Tacos al Pastor

Ingredients

• 1.2 kg pork shoulder, sliced thin
• 6 pieces guajillo chillies, dried
• 2 pieces ancho chillies, dried
• 0.5 pieces pineapple
• 80 ml white vinegar
• 3 tbsp achiote paste
• 5 pieces garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 18 pieces corn tortillas
• 1 pieces white onion, finely diced
• 30 g coriander, chopped

Steps

1. 1
   Toast the dried chillies in a dry pan for 20 seconds a side until they smell sweet, then soak them in hot water for 20 minutes. Toasting too long makes them acrid.
2. 2
   Blend the drained chillies with the vinegar, achiote, garlic, cumin, oregano, a slice of the pineapple and salt to a smooth marinade.
3. 3
   Coat the thin pork slices thoroughly and marinate at least 6 hours, ideally overnight.
4. 4
   Stack the slices tightly on a vertical skewer, or press them into a loaf tin in layers with pineapple rings between.
5. 5
   Roast at 200C for 1 hour 15 minutes until the outside is dark and caramelised.
6. 6
   Rest 15 minutes, then shave thin slices off the outside of the stack.
7. 7
   Char the shavings briefly in a hot pan for extra crust, and serve in warm tortillas with onion, coriander, grilled pineapple and lime.