Tacos Al Pastor

Ingredients

• 2 whole ancho chiles, seeds and stems removed
• 2 whole pasilla or guajillo chiles, seeds and stems removed
• ½ cup low-sodium chicken stock
• 2 tsp vegetable oil
• 1 tsp dried Mexican oregano
• 1 tsp dried ground cumin seed
• 1 tbsp achiote powder or paste
• 1 chipotle chile packed in adobo sauce, plus 2 tsp sauce from can
• ¼ cup distilled white vinegar
• 3 cloves garlic
• 2½ tsp kosher salt
• 2 tsp sugar
• 2 lbs boneless blade-end loin or sirloin pork roast
• 1 small pineapple, peeled, cored, and cut into quarters lengthwise
• 14 homemade corn tortillas, heated and kept warm (see recipe below)
• 1 small white onion, finely diced (about 1 cup)
• ½ cup fresh cilantro leaves and tender stems, finely minced
• 3 to 4 limes, cut into 8 wedges each

Corn Tortillas

• 2 cups masa harina
• 1 tbsp baking powder
• 1½ to 2 cups hot water
• 1 tsp fine sea salt

Instructions

1. 1
   Place chiles in a large saucepan over medium-high heat and cook, turning chiles occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock then pour the contents of the pan into a small bowl. Cover loosely and set aside.
2. 2
   In the same saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chiles and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
3. 3
   Scrape the contents of the saucepan into a blender along with garlic and chiles with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.
4. 4
   Using a very sharp chef's knife, slice pork sirloin as thin as possible. Place one slice of meat inside plastic wrap and pound with a meat pounder until less than ¼-inch thick. Transfer to a large bowl. Repeat with remaining meat. Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade. Cook pork on an iron cast griddle on the stove. Place cooked meat on an aluminum covered baking rack. Using a sharp chef's knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.
5. 5
   Transfer pineapple pieces to the cast iron skillet and char.
6. 6
   Plate meat and pineapple immediately with warmed tortillas, and serve with onions, cilantro, salsa, and lime wedges.
7. 7
   Make the Corn Tortillas: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1½ cups hot water, and stir the mixture with a spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
8. 8
   The dough’s texture should feel springy and firm, similar to Play-Doh. Add more water if needed. Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
9. 9
   To portion the dough, use a medium-sized ice cream scoop to form 2 tbsp balls (golf ball-sized), then use your hands to roll the balls until nice and round.
10. 10
    Place the dough ball between two pieces of plastic wrap in a tortilla press. Then, gently press the dough ball until it forms a 4- to 5-inch tortilla.
11. 11
    Heat a non-stick comal (or flat griddle) over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.