Tacos al Pastor with Ground Pork

Ingredients

• 15 dried guajillo chillies, stemmed and deseeded
• 3 dried ancho chillies, stemmed and deseeded
• 3 dried árbol chillies
• 1/2 medium white onion
• 6 garlic cloves
• 1 small cinnamon stick
• 1 bay leaf
• 4 whole cloves
• 1/2 tsp dried Mexican oregano
• 120ml (1/2 cup) chilli cooking water, plus more as needed
• 170ml (6 oz) pineapple juice
• 1 tbsp salt-pepper-garlic seasoning blend
• 1 tbsp apple cider vinegar
• 2 tbsp achiote paste
• 2 chipotle peppers in adobo sauce
• 1 tbsp lard or neutral cooking oil
• 450g (1 lb) minced pork
• 240ml (1 cup) prepared adobo sauce
• 165g (1 cup) diced fresh pineapple, divided
• 12 small corn tortillas
• 1 tbsp neutral oil, for warming the tortillas
• 1/2 white onion, finely diced
• 1/2 cup chopped fresh coriander
• 2 limes, cut into wedges
• Salt, to taste

Method

1. Rinse the dried guajillo, ancho and árbol chillies and remove the stems and seeds from the guajillo and ancho chillies.
2. Place all the chillies in a saucepan with the half onion, garlic, cinnamon stick, bay leaf, cloves and oregano.
3. Cover with water, bring to a gentle simmer and cook until the chillies and onion are softened.
4. Remove the saucepan from the heat and allow the mixture to cool for 5–6 minutes.
5. Remove and discard the bay leaf.
6. Transfer the softened chillies, onion, garlic, cinnamon and cloves to a blender.
7. Add 120ml chilli cooking water, pineapple juice, seasoning blend, apple cider vinegar, achiote paste and chipotle peppers.
8. Blend until completely smooth, adding a little more cooking water if necessary.
9. Pass the adobo through a fine sieve into a saucepan.
10. Simmer the strained sauce for approximately 5 minutes, stirring occasionally.
11. Taste and adjust the seasoning. Measure 240ml adobo for the pork and refrigerate or freeze the remaining sauce for another batch.
12. Heat the lard or neutral oil in a large frying pan or on a griddle over high heat.
13. Add the minced pork and spread it into a thin layer.
14. Cook until deeply browned, breaking it into small pieces as it cooks.
15. Reduce the heat to low and stir in the measured 240ml adobo sauce.
16. Add half of the diced pineapple.
17. Cover and simmer for 5–10 minutes, stirring occasionally, until the pork has reached at least 71°C internally and the sauce coats the meat.
18. Taste and add salt if needed.
19. Lightly brush the corn tortillas with the neutral oil.
20. Warm the tortillas in a dry or lightly oiled frying pan until hot, soft and lightly toasted.
21. Divide the pork mixture among the 12 tortillas.
22. Top with the remaining pineapple, diced onion and chopped coriander.
23. Serve immediately with lime wedges.