Step 1 of 7
Toast the guajillos and anchos in a dry skillet over medium heat for 30 seconds per side until fragrant. Don't burn. Submerge in hot water for 20 minutes to rehydrate.
Step 2 of 7
Drain the chiles. In a blender, combine chiles, achiote, garlic, quartered onion, vinegar, citrus juices, cumin, oregano, salt, and pepper. Blend to a smooth, thick marinade.
Step 3 of 7
Pour over the sliced pork. Massage so every piece is coated. Cover and refrigerate 12–24 hours.
Step 4 of 7
Heat the oven to 230°C / 450°F. Stack the marinated pork pieces on a foil-lined baking sheet, pressing down to form a single dense mound. Place a few onion wedges and pineapple slices around the meat.
Step 5 of 7
Roast 25 minutes. Turn the broiler on for the last 5 minutes for crust. The edges should char; the centre should be tender.
Step 6 of 7
While the meat rests, char the remaining pineapple slices on a hot dry skillet, 90 seconds per side. Dice.
Step 7 of 7
Shave the pork into thin slices. Drop a handful onto two stacked warm tortillas. Top with charred pineapple, diced raw onion, cilantro, and a squeeze of lime.
Ingredients 17
the meat
- 1.2 kg pork shoulder, sliced 5 mm thick across the grain
the marinade
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 tbsp achiote paste
- 5 cloves garlic
- 1 small white onion, quartered (for marinade); plus 1 white onion finely diced (for topping)
- 80 ml white vinegar
- 120 ml fresh orange juice
- 120 ml pineapple juice (reserve the fruit for the grill)
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tbsp fine sea salt
- 1 tsp black pepper
the topping
- 200 g fresh pineapple, sliced 1 cm thick
- 1 small bunch fresh cilantro, leaves picked
- 2 limes, cut into wedges
the build
- 8 small corn tortillas (12 cm), fresh