Tacos al Pastor

Toast and soak the dried chilies, then blend them with achiote, vinegar, garlic and spices into a smooth adobo.

Coat the thin pork slices in the marinade and refrigerate several hours or overnight.

Stack the marinated slices tightly and roast (on a vertical spit, or layered in a hot oven) until the edges caramelize.

Char slices of pineapple alongside.

Shave the cooked pork thinly and chop it with the roasted pineapple.

Pile into warm doubled corn tortillas and top with onion, cilantro and a squeeze of lime.