Tacos al Pastor

Method

1. 1

   Toast the dried chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes until pliable.

2. 2

   Blend the soaked chilies with the achiote paste, half the pineapple, vinegar, garlic, oregano, cumin and salt into a smooth, thick marinade.

3. 3

   Coat the pork slices in the marinade and refrigerate at least 2 hours, ideally overnight.

   💡 Thin slices are the home cook's answer to the trompo — maximum marinated surface, fast char.

4. 4

   Sear the pork in a lightly oiled, very hot pan in batches, 2–3 minutes per side, until the edges caramelize and crisp. Sear the pineapple wedges alongside.

   💡 Crowd the pan and the pork steams instead of charring — batches are worth the wait.

5. 5

   Rest the meat briefly, then chop it and the charred pineapple into small pieces, mingling them on the board.

6. 6

   Warm the tortillas on a dry comal until soft and spotted with brown.

7. 7

   Build each taco: pork and pineapple, a shower of onion and cilantro, and a squeeze of lime. Serve immediately, two tortillas deep if you like.