Oven Trompo Tacos al Pastor with Roasted Pineapple

What you need

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 tbsp achiote paste
• 120 ml (1/2 cup) white vinegar
• 120 ml (1/2 cup) pineapple juice
• 4 cloves garlic, peeled
• 1 white onion, 1/4 for the marinade, the rest finely chopped for serving
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 2 whole cloves
• 1/2 tsp black pepper
• 2 tsp salt
• 1.5 kg (3 1/4 lb) boneless pork shoulder
• 1 fresh pineapple
• 24 small corn tortillas
• 1 bunch cilantro, chopped
• 3 limes, cut into wedges
• salsa verde, for serving

Method

Restated from the original video

1. 1

   Pull the stems off the guajillo and ancho chiles and shake out the seeds.

2. 2

   Toast the chiles in a dry frying pan over medium heat, 20-30 seconds per side, until fragrant but not burnt.

3. 3

   Cover the chiles with very hot water and soak until soft, about 20 min. Drain.

4. 4

   Blend the chiles with the achiote paste, vinegar, pineapple juice, garlic, a quarter of the onion, the oregano, cumin, whole cloves, black pepper and salt until completely smooth.

5. 5

   Slice the pork across the grain into 5 mm (1/4 in) slices. Firming it in the freezer for 30 min first makes this easier.

6. 6

   Turn the pork slices in the marinade until every piece is coated. Cover and refrigerate for at least 4 hours or overnight.

7. 7

   Preheat the oven to 180 °C (350 °F) and line a small roasting dish with foil.

8. 8

   Peel the pineapple. Cut two rounds about 2.5 cm (1 in) thick and chop the rest into small pieces.

9. 9

   Set one pineapple round in the dish and push two sturdy wooden skewers upright through it. Thread the pork slices onto the skewers one by one, pressing them down into a tight tower, and cap it with the second round.

10. 10

    Roast until the outside is dark and charred at the edges and the centre reads 71 °C (160 °F), 1 1/2-2 hours. Rest for 10 min.

11. 11

    Shave thin slices of pork down the sides of the tower with a sharp knife, along with the roasted pineapple from the top.

12. 12

    Sear the shaved pork in a very hot dry pan for 1-2 min, until the edges crisp.

13. 13

    Warm the tortillas in a dry pan, about 30 seconds per side, and keep them wrapped in a cloth.

14. 14

    Fill each tortilla with pork and a few pieces of pineapple, then top with chopped onion, cilantro, a squeeze of lime and salsa verde.

Imported from averiecooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.