Al Pastor

Step 1

Stem and seed the 3 dried guajillo chiles, then soak them in hot water until soft, about 10 minutes.

Step 2

In a blender, combine the softened chiles, 1 cup pineapple chunks, 0.25 cup white vinegar, 3 garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Blend until smooth.

Step 3

Cut the 2 lb pork shoulder into thin slices, about 1/4-inch thick. Place in a bowl and pour the marinade over, mixing well to coat every piece.

Step 4

Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Step 5

Preheat a grill or cast-iron skillet over high heat. Working in batches, cook the pork in a single layer, without crowding, until charred and cooked through, about 3-4 minutes per side.

Step 6

Chop the cooked pork into small pieces and serve immediately with warm tortillas, extra pineapple, onion, and cilantro if desired.

Step 7

Optional: add a pinch of dried oregano or a squeeze of lime over the finished pork for extra brightness.