Tacos al Pastor

Ingredients

• 2 lbs boneless pork shoulder, sliced into 1/4-inch thick steaks
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1/2 cup fresh pineapple juice
• 1/4 cup white vinegar
• 4 cloves garlic, peeled
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 2 tbsp vegetable oil, plus more for cooking
• 16 small corn tortillas
• 1 cup fresh pineapple, cut into small 1/4-inch cubes
• 1/2 cup white onion, finely chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 limes, cut into wedges

Nutrition (estimated per serving)

Method

1. Bring a small pot with 2 cups of water to a boil over high heat. Add the guajillo and ancho chiles, pushing them down with a spoon so they are submerged, then turn off the heat and let them soak for 15 minutes until soft and pliable - this rehydrates them so they blend smooth instead of gritty.
2. Drain the softened chiles and add them to a blender with the pineapple juice, vinegar, garlic cloves, cumin, oregano, and salt. Blend on high for 1 to 2 minutes until completely smooth with no visible chile skin flecks; if it will not blend, add 2 tablespoons of water at a time until it moves easily.
3. Place the sliced pork steaks in a large bowl or zip-top bag and pour the chile marinade over them, using your hands (wash them well afterward) to make sure every piece is coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor - do not skip at least 1 hour or the meat will taste bland.
4. When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 10 minutes so it cooks more evenly. Heat a large 12-inch skillet or griddle over medium-high heat for 2 minutes, then add 1 tablespoon of vegetable oil and swirl to coat.
5. Working in batches so you do not crowd the pan, lay the marinated pork steaks flat in the hot skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until deeply browned with some blackened edges and the internal temperature reads 145 degrees Fahrenheit on an instant-read thermometer inserted into the thickest piece.
6. Transfer the cooked pork to a cutting board and let it rest for 5 minutes - this lets the juices redistribute so the meat stays moist when you chop it. Skipping this rest will cause the juices to run out and the meat to taste dry.
7. While the pork rests, add the pineapple cubes to the same hot skillet (no need to wipe it out) and cook for 2 to 3 minutes, stirring occasionally, until they pick up light golden-brown char marks and smell caramelized; remove to a small bowl.
8. Chop the rested pork into small 1/2-inch pieces using a sharp knife on the cutting board, cutting against any visible grain lines so the pieces are tender to bite.
9. Warm the corn tortillas: heat a dry skillet or comal over medium heat and toast each tortilla for about 30 seconds per side until soft, pliable, and lightly speckled with brown spots; stack them in a clean kitchen towel to keep warm and prevent them from drying out and cracking.
10. To assemble, lay two warm tortillas together (doubling them prevents tearing and filling falling through) and spoon about 3 tablespoons of chopped pork pastor into the center.
11. Top each taco with a spoonful of the charred pineapple, a pinch of chopped white onion, and a sprinkle of cilantro.
12. Serve immediately with lime wedges on the side for squeezing over the top; tacos are best eaten right away while the tortillas are warm and the pork is hot.

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