Al Pastor Tacos

Heat neutral oil in a large pan over medium heat, add the diced onion and minced garlic, and sauté until softened, about 3–4 minutes.

Add the dried guajillo and ancho chilies, whole cloves, ground cumin, black pepper, a Mexican cinnamon stick, and kosher salt; stir for about one minute to toast the spices.

Splash in 1 tbsp water and continue stirring until the spices soften, about 30 seconds.

Transfer the mixture to a blender, then add achiote paste, chicken bouillon powder, chipotle peppers with a bit of adobo sauce, pineapple chunks, orange juice, apple cider vinegar, and dried Mexican oregano; blend until smooth.

Pour the blended sauce over the sliced pork shoulder, toss to coat evenly, and let the pork marinate for up to six hours (or overnight) in the refrigerator.

Preheat the oven to 300°F (300°F). Thread a slice of pineapple onto a skewer, layer with pork, add another pineapple slice, and continue alternating until all pork is on the skewer, finishing with pineapple on top.

Place the skewers on a baking sheet and bake for several hours, brushing the drippings onto the meat every hour, until the pork is tender and caramelized, about 3–4 hours.

While the pork cooks, prepare the tortillas: combine masa harina, warm water, and ½ tsp salt in a bowl and mix until a smooth, pliable dough forms.

Divide the dough into golf‑ball‑size balls, press each ball into a thin round (about 6‑inch diameter), and fry each tortilla on a hot skillet for about 30 seconds per side, until partially cooked and puffed.

Slice the cooked al pastor pork from the skewers, serve on the fresh corn tortillas, and optionally top with extra pineapple, chopped cilantro, and a squeeze of lime.