Tacos al pastor

Ingredients

Quantities for 4 servings.

• 700 g Pork shoulder, sliced thin
• 4 piece Dried guajillo chillies
• 2 piece Dried ancho chillies
• 200 g Pineapple
• 30 g Achiote paste, or a teaspoon of ground annatto
• 60 ml White vinegar
• 4 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Mexican oregano
• 12 piece Corn tortillas
• to taste Onion and coriander
• to taste Lime

Method

1. Seed the chillies and toast them in a dry pan until they smell — twenty seconds a side, no longer, or they turn bitter. Cover with boiling water for fifteen minutes.
2. Blend the softened chillies with half the pineapple, the achiote, vinegar, garlic, cumin and oregano to a smooth paste. Season it.
3. Coat the pork in the marinade and leave it at least two hours, ideally overnight. Do not go past a day: the pineapple will soften the meat to mush.
4. Get a pan searing hot and cook the meat in batches, two minutes a side. Do not stir until dark edges appear.
5. Sear the rest of the pineapple in the same pan and dice it. Chop the meat roughly, warm the tortillas twenty seconds a side and build: meat, pineapple, onion, coriander, lime.