Al Pastor Tacos

Step 1

Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet for 30 seconds until fragrant.

Step 2

Soak toasted chiles in 1 cup of hot water for 10 minutes until softened.

Step 3

Transfer softened chiles and soaking liquid to a blender. Add achiote paste, garlic, vinegar, pineapple juice, cumin, oregano, cinnamon, and bay leaf. Blend until smooth. Season with salt and pepper.

Step 4

Trim excess fat from pork shoulder and cut into 4 large chunks. Place in a bowl and coat completely with marinade. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.

Step 5

Preheat oven to 325°F. Arrange marinated pork on a roasting pan, drizzle with any remaining marinade, and cover tightly with foil.

Step 6

Roast for 2.5 to 3 hours until pork is very tender and shreds easily with a fork.

Step 7

While pork cooks, cut pineapple into spears. In the last 30 minutes of cooking, place pineapple on a separate rack to caramelize.

Step 8

Remove pork from oven and let rest for 10 minutes. Shred with two forks, discarding any large fat pieces. Return shredded pork to pan with juices and keep warm.

Step 9

Warm tortillas in a dry skillet or directly over a gas flame for 20 seconds per side until pliable.

Step 10

Dice the caramelized pineapple and finely mince the white onion.

Step 11

Fill each warm tortilla with a generous portion of shredded al pastor pork. Top with diced pineapple, minced onion, and fresh cilantro.

Step 12

Serve immediately with lime wedges for squeezing over the tacos.