Tacos al pastor

Method

1. 1 Soak dried Mexican chilies in boiling water for 15 minutes, then blend them with achiote, garlic, vinegar, and a little pineapple to make a marinade.
2. 2 Slice the pork shoulder thinly, mix well with the sauce, and marinate in the refrigerator for at least 1 hour.
3. 3 Grill the meat in a cast iron skillet over high heat for 4 minutes on each side until seared, then cut into cubes.
4. 4 Grill the pineapple slices for 3 minutes until slightly charred, then dice them.
5. 5 Heat the tortilla for 20 seconds on each side, then add the meat and pineapple.
6. 6 Sprinkle with chopped onions and cilantro, and squeeze in some lemon juice before wrapping.

With an appliance

• Oven 56 min

  Replace steps 3-4: arrange the meat and pineapple on the racks of the oven at 240 degrees, bake the meat for 7 minutes, then add the pineapple in the last 3 minutes, rotating the tray halfway through; this ensures even cooking, avoids the need to sear each batch, but lacks the smoky flavor of a pan.