Tacos al Pastor

• Prep30 min
• Cook40 min
• Total5 h 10 min
• Serves6

Ingredients

For the marinade

• 4 dried guajillo chiles, stemmed and seeded (about 25 g)
• 2 dried ancho chiles, stemmed and seeded (about 25 g)
• 500 g water (2 cups), for soaking
• 50 g achiote paste (about half of a 3.5 oz block)
• 120 g pineapple juice (1/2 cup)
• 60 g white vinegar (1/4 cup)
• 3 garlic cloves
• 50 g white onion (1/4 small onion)
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1/2 tsp ground black pepper
• 2 tsp salt

For the tacos

• 1.1 kg boneless pork shoulder, sliced 5 mm (1/4 in) thick (2 1/2 lb)
• 30 g vegetable oil (2 tbsp)
• 1/2 fresh pineapple, peeled, cored and sliced 1 cm (1/2 in) thick
• 24 small corn tortillas
• Lime wedges

For the salsa verde

• 350 g tomatillos, husked, rinsed and halved (about 6)
• 1 or 2 serrano peppers, stemmed
• 40 g white onion
• 1 garlic clove
• 15 g fresh cilantro (1/2 cup leaves and tender stems)
• 1/2 tsp salt

For the topping

• 150 g white onion, quartered (1 medium)
• 15 g fresh cilantro leaves (1/2 cup)

Instructions

1. Place the chiles and water in the mixing bowl and cook 5 min/100°C (212°F)/reverse/speed soft. Let them soak for 10 minutes, then drain them in the simmering basket and discard the water.
2. Return the chiles to the mixing bowl. Add the achiote paste, pineapple juice, vinegar, garlic, onion, oregano, cumin, cloves, pepper and salt and blend 1 min/speed 5-10, increasing speed gradually, until smooth.
3. Place the pork slices in a large bowl or zip-top bag, add the marinade and turn to coat every slice. Refrigerate for at least 4 hours or up to 24 hours. Rinse the mixing bowl.
4. For the salsa verde, place the tomatillos, serranos, onion, garlic, cilantro and salt in the mixing bowl and chop 6 sec/speed 6. Transfer to a serving bowl. For the topping, place the onion and cilantro in the mixing bowl, chop 3 sec/speed 5 and transfer to another bowl.
5. Heat a large cast-iron skillet or griddle on the stove over medium-high heat and brush it with oil. Cook the pork in batches, without crowding, for 3 to 4 minutes per side, until cooked through (63°C, 145°F) and charred at the edges. Transfer to a cutting board.
6. In the same skillet, sear the pineapple slices for 2 minutes per side, until caramelized. Dice them.
7. Chop the pork into small pieces, return it to the skillet with half of the pineapple and toss for 1 minute to crisp.
8. Warm the tortillas on a dry skillet or comal for about 30 seconds per side and keep them wrapped in a kitchen towel.
9. Fill each tortilla with pork and top with pineapple, the onion and cilantro, salsa verde and a squeeze of lime.

Tips

• Ask the butcher at Sedano's or a Mexican market for pork sliced for al pastor, or freeze the shoulder for 30 minutes so it is easier to slice thin.
• For milder tacos, use only guajillo chiles. For more heat, blend 1 or 2 chipotles in adobo into the marinade.
• The marinated raw pork freezes well for up to 3 months in its bag. Thaw it overnight in the fridge before cooking.