Al Pastor Tacos

Instructions

1. Prepare the chilies
   Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning occasionally. Transfer to a bowl, cover with hot water, and let soak for 20 minutes until soft.
2. Make the marinade
   Drain the soaked chilies and place in a blender. Add garlic, onion, pineapple juice, achiote paste, vinegar, chipotle pepper, oregano, cumin, 1 tablespoon salt, and 1 teaspoon black pepper. Blend until completely smooth, about 2 minutes.
3. Marinate the meat
   Place the sliced pork in a large bowl or ziplock bag. Pour the marinade over the meat and massage to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Cook the meat
   Preheat oven to 350°F (175°C). Remove meat from marinade and layer in a large baking dish. Cover with foil and bake for 1 hour until tender. Alternatively, cook on a grill or in a large skillet in batches until slightly charred and cooked through.
5. Grill the pineapple
   While the meat is cooking, grill the pineapple slices until caramelized with grill marks, about 2-3 minutes per side. Dice into small pieces and set aside.
6. Chop and crisp the meat
   Once the meat is cooked, remove from the oven and chop into small bite-sized pieces. For extra flavor, crisp the chopped meat in a hot skillet with a tablespoon of oil for 3-5 minutes.
7. Warm the tortillas
   Heat the corn tortillas on a hot griddle or directly over a gas flame for about 30 seconds per side until soft and pliable. Keep warm in a clean kitchen towel.
8. Assemble the tacos
   Place a small amount of the chopped al pastor meat on each warm tortilla. Top with diced grilled pineapple, chopped cilantro, and diced white onion. Serve immediately with lime wedges and your favorite salsa.