Tacos al Pastor

Method

1. 1Prepare the chiles. Stem and seed the guajillo and ancho chiles, then press them in a dry skillet over medium heat for 20 seconds per side, just until they smell fruity. Cover them with boiling water for 10 minutes; burnt chile makes the adobo harsh.
2. 2Blend the adobo. Drain the softened chiles and blend them with achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cloves, cinnamon, 1 tablespoon oil and salt until smooth. The paste should coat a spoon like thick tomato sauce; add 30 ml chile water only if the blender needs help.
3. 3Marinate the pork. Slice pork shoulder across the grain no thicker than 5 mm, rub every slice with adobo and refrigerate covered for 480 minutes. Thin slicing matters more than a fake vertical spit because it lets the adobo in and creates browned edges.
4. 4Char the pineapple. Peel and core the pineapple, cut half into 1 cm pieces and reserve the rest. Heat cast iron over high, add 1 teaspoon oil and cook the pineapple for 8 minutes until it has dark golden patches.
5. 5Sear the pork in batches. Wipe the skillet, heat the remaining oil and cook the pork in a single layer for 3 minutes, turn it and cook 2 minutes more, until the thickest pieces reach 65°C. Do not crowd the pan; rest the pork for 2 minutes.
6. 6Chop the filling. Cut the pork small, toss it with the charred pineapple and its red juices, then return it to the hot skillet for 2 minutes until the edges crackle. That is the useful home substitute for meat shaved from a trompo.
7. 7Warm and assemble the tacos. Heat tortillas on a dry comal for 30 seconds per side, then hold them in a towel. Fill with pork and pineapple, onion, cilantro and salsa verde, and serve while hot.