Tacos al Pastor

Ingredients

• 1.2 kg (2 1/2 lb)boneless pork shoulder — sliced thin for the trompo
• 6dried guajillo chiles — stemmed and seeded
• 2dried ancho chiles — stemmed and seeded
• 2chipotles in adobo
• 3 tbspachiote paste
• 1/2fresh pineapple — half blended into the marinade, half cut into cubes
• 3 tbspwhite vinegar
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspMexican oregano
• 1/2 tspground cloves
• 2 tbsplard or neutral oil
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa roja de molcajete — to serve
• 1 tspfine salt

Method

1. Begin by preparing the marinade. Remove the stems and seeds from 6 dried guajillo chiles and 2 dried ancho chiles. Toast the chiles in a dry skillet over medium heat for about 1-2 minutes until they become fragrant and slightly darker in color. Transfer the toasted chiles to a bowl and cover them with hot water, letting them soak for about 15 minutes until they are soft.
2. While the chiles soak, cut 1/2 fresh pineapple into chunks, reserving a few slices for grilling later. In a blender, combine the softened chiles, 3 tbsp achiote paste, pineapple chunks, 2 chipotles in adobo, 3 tbsp white vinegar, 4 cloves of garlic, 1 tsp ground cumin, 1 tsp Mexican oregano, and 1/2 tsp ground cloves. Blend until you achieve a smooth, thick red marinade.
3. Slice the 1.2 kg (2 1/2 lb) boneless pork shoulder into thin sheets, about 1/4 inch thick. Place the pork slices in a large dish or resealable bag, and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate, allowing the pork to marinate overnight for maximum flavor absorption.
4. The next day, heat 2 tbsp lard or neutral oil on a griddle over medium-high heat. Remove the pork from the marinade, allowing excess to drip off. Sear the pork slices in batches, ensuring they are not overcrowded, until the edges caramelize and the meat is cooked through, with a deep reddish-brown color and a slightly crispy texture.
5. While the pork cooks, grill the reserved pineapple slices on the same griddle. Cook them until they are charred and caramelized, turning jammy and sweet, which should take about 3-4 minutes on each side. Remove from heat and cut into small cubes.
6. Warm 18 corn tortillas on the griddle until they are pliable and slightly charred. Chop the cooked pork into fine pieces and pile it generously onto the warm tortillas. Top each taco with the grilled pineapple cubes, finely chopped white onion, and fresh cilantro leaves.
7. Finish each taco with a squeeze of lime juice from 2 limes and a spoonful of 1 cup salsa roja de molcajete. Serve immediately, allowing the vibrant flavors to meld together, capturing the essence of authentic Tacos al Pastor.