TACOS AL PASTOR PREP TIME: 30 minutes plus 4 hours marinating time ADOBO MARINADE AND FILLING 4 guajillo peppers, seeds and veins removed 1 ounce (28 g) achiote (annatto) paste % cup (60 ml) pineapple juice (you can use the juice from canned pineapple slices; see Tacos below) % cup (60 ml) white vinegar 3 cloves garlic 1 teaspoon dried Mexican oregano % teaspoon ground cumin % teaspoon black pepper, plus more to taste 2 whole cloves 1% teaspoons salt, plus more to taste 2 pounds (907 g) pork butt or shoulder, cut into %-inch-thick (8.5 mm) steaks. TACOS 2 tablespoons vegetable oil, plus more if needed 1 medium white onion, thinly sliced 1 can (8 ounces/227 g) pineapple slices or 3 slices fresh pineapple 8 medium-size or 12 street taco-size corn tortillas COOK TIME: 30 minutes YIELD: 8 or 12 tacos 1. To make the adobo marinade and filling. Place the guajillo peppers in a medium saucepan and completely cover with water. Let simmer over medium heat for about 15 minutes, or until they become soft. Let cool, then drain and remove the peppers from the saucepan 2. Add the softened guajillo peppers to a blender along with the achiote paste, pineapple juice, white vinegar, garlic, oregano. cumin, black pepper, cloves, and salt. Process until a very smooth sauce. Pour the sauce slowly through a fine-mesh strainer into a large bowl to get a homogenous texture. Taste the sauce and adjust the salt if needed. 3. Season the pork steaks with salt and pepper, then place them in the bowl with the adobo sauce, evenly coating the meat with your hands or a pastry brush. Let marinate, covered, in the refrigerator for at least 4 hours, or preferably overnight. 1. To make the tacos: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated pork and onion slices. making sure not to overcrowd the pan, and cook for 12 to 15 minutes, turning the steaks as needed to keep them from sticking Transfer the pork steaks to a cutting board and chop them into small pieces. 3. Return the chopped meat to the skillet over medium-high heat stirring the pieces and making sure all edges get browned. 3 to 4 minutes. (If needed, add an extra drizzle of oil to the skillet) Toward the end of this step, cut the pineapple slices into small pieces and add them to the skillet to warm them a bit (keep them separate from the meat). 58