Tacos al Pastor with Pineapple and Cilantro

Method 7 steps

1. 01

   Toast the guajillo chiles in a dry skillet for 20 seconds per side, then soak in hot water for 15 minutes until soft.

2. 02

   Blend the drained chiles with achiote paste, pineapple juice, vinegar, garlic, cumin and salt until completely smooth.

3. 03

   Coat the pork slices in the marinade and refrigerate for at least 30 minutes, or overnight for deeper flavor.

4. 04

   Heat a cast iron skillet over high heat and sear the pork in batches for 3 to 4 minutes per side until charred at the edges. Rest 5 minutes, then chop into small pieces.

5. 05

   Sear the pineapple wedges in the same pan for 2 minutes per side until caramelized, then dice.

6. 06

   Warm the tortillas until pliable and stack two per taco.

7. 07

   Pile on the pork, add pineapple, onion and cilantro, spoon over salsa verde and finish with a squeeze of lime.

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