Al Pastor Recipe

Prepare chiles

Heat a dry skillet over medium heat. Toast the guajillo chiles about 20–30 seconds per side until fragrant but not burned. Remove stems and seeds. Soak toasted chiles in hot water for 15 minutes until softened; reserve 1/4 cup soaking liquid.

Make marinade

In a blender, combine achiote paste, drained guajillo chiles, chipotle in adobo, orange juice, apple cider vinegar, garlic cloves, ground cumin, oregano, smoked paprika, 1 1/2 tsp kosher salt, 1/2 tsp black pepper and the reserved chile soaking liquid. Blend to a smooth, thick sauce. Taste and adjust salt/acid.

Marinate pork

Place the cubed pork shoulder in a large bowl or zip-top bag. Add the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors penetrate.

Roast pineapple

Preheat oven to 230°C (450°F). Brush pineapple slices with 1 tsp vegetable oil and sprinkle with a pinch of fine sea salt. Arrange on a rimmed baking sheet and roast 12–15 minutes, turning once, until edges caramelize and pineapple is deeply golden. Remove and let cool slightly. Reserve roasted pineapple and any juices.

Cook pork

Heat a large heavy skillet or cast-iron pan over medium-high heat with 1 tbsp vegetable oil. Working in batches to avoid crowding, sear marinated pork cubes 4–6 minutes, turning so all sides caramelize and internal temperature reaches 71°C (160°F). If you prefer, after searing, transfer pork to the oven (200°C / 400°F) for 10–15 minutes to finish evenly. Collect pan juices.

Shred or chop

Allow cooked pork to rest 5 minutes. Roughly chop or shred into bite-sized pieces. Chop roasted pineapple into small dice and fold into the pork along with any collected pan juices to marry flavors.

In a blender or food processor, combine cilantro leaves, crema (or sour cream), lime juice, olive oil, garlic clove, jalapeño, 1/2 tsp salt and 2 tbsp water. Blend until smooth and bright green. Taste and adjust salt or lime. Transfer to refrigerator until ready to use.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp towel and microwave 30 seconds until pliable. Keep covered to stay warm.

Assemble tacos

Place about 2–3 tbsp of the chopped al pastor pork mixture on each warmed tortilla. Top with a drizzle (about 1 tsp) of cilantro-lime sauce, 2–3 thin slices of avocado, a sprinkle of crumbled queso fresco (about 1 tbsp), and some fresh cilantro leaves.

Serve

Serve the tacos immediately with lime wedges on the side. Offer extra sauce and roasted pineapple pieces on the side. Leftover pork keeps refrigerated for 3–4 days.