Achiote-Pineapple Al Pastor Tacos

Instructions

1. Toast the guajillo chiles in a dry skillet for 20 to 30 seconds per side until they smell sweet and smoky, then soak them in hot water for 10 minutes. Blend the softened chiles with the achiote paste, pineapple juice, orange juice, vinegar, garlic, oregano, cumin, cloves, and salt until very smooth.
2. Toss the thin pork slices in the marinade until every piece is coated. Cover and refrigerate for at least 30 minutes or up to overnight so the pork absorbs the bright, brick-red seasoning.
3. Heat a large skillet over medium-high heat until hot. Add the oil, then cook the pork in batches so it sears instead of steams, about 2 to 3 minutes per side. The edges should caramelize quickly and the pork should look glossy and speckled with char.
4. Add the pineapple to the hot pan and cook for 1 to 2 minutes until the fruit is lightly charred and the juices bubble into the pan. Toss the pork back through the pineapple and any caramelized drippings.
5. Warm the tortillas until soft and lightly blistered. Fill with the pork and pineapple mixture, then top with onion, cilantro, and lime. Serve right away.