Al Pastor Taco

Toast stemmed, seeded guajillo chiles in a dry skillet over medium heat (175°C/350°F) for 30 seconds per side until fragrant, taking care not to burn them (burnt chiles add bitter flavor). Transfer chiles to a heatproof bowl, cover with 240ml (1 cup) hot water, and soak for 15 minutes until fully softened. Drain chiles, then add to a blender with 200g cubed pineapple, 75g chopped white onion, peeled garlic cloves, achiote paste, apple cider vinegar, cumin, oregano, and 6g (1 teaspoon) kosher salt. Blend on high for 1 minute until completely smooth, then strain through a fine-mesh sieve to remove tough chile skins, discarding solids.

Place 900g thinly sliced (6mm/1/4-inch thick) pork shoulder in a non-reactive glass or plastic container. Pour the strained adobo marinade over the pork, tossing thoroughly to ensure every slice is evenly coated in the red marinade. Cover the container tightly with a lid or plastic wrap, then refrigerate for a minimum of 2 hours (up to 12 hours for deeper, more complex flavor) to allow the spices to penetrate the meat.

Preheat an outdoor gas or charcoal grill to medium-high heat (220°C/425°F). Scrub the grill grates clean with a wire brush, then brush evenly with 15ml neutral cooking oil to prevent the marinated pork from sticking during cooking. Arrange the marinated pork, 100g 1/2-inch thick pineapple slices, remaining 3g (0.5 teaspoon) kosher salt, and long metal tongs on a side table next to the grill for easy access.

Arrange marinated pork slices in a single layer on the hot grill grates, working in batches if needed to avoid overcrowding, and season the top of each slice lightly with the remaining 3g (0.5 teaspoon) kosher salt. Cook for 3-4 minutes per side, until the edges are slightly charred and the pork reaches an internal temperature of 63°C/145°F. During the final 2 minutes of pork cooking, add the pineapple slices to the grill, cooking 1 minute per side until soft and caramelized with dark grill marks. Transfer cooked pork and pineapple to a clean cutting board, and let rest for 5 minutes to lock in juices.

While the pork rests, reduce grill heat to low (150°C/300°F). Place corn tortillas directly on the grill grates, warming for 15 seconds per side until soft and pliable with faint light brown char spots. Wrap warmed tortillas in a clean cotton kitchen towel to trap steam and keep them soft. Dice the rested grilled pork and pineapple into 12mm (1/2-inch) bite-sized pieces, and transfer to a serving bowl.

Fill each warm tortilla with 40g (about 1/4 cup) of the diced pork and pineapple mixture. Top each taco with 5g (1 tablespoon) finely diced raw white onion, 2g (1 teaspoon) chopped fresh cilantro, and a small squeeze of fresh lime juice. Arrange assembled tacos on a serving platter, with extra lime wedges on the side for guests to add more citrus as desired, and serve immediately.