Tacos al Pastor Spit Grilled

Place the guajillo and ancho chiles in a heatproof bowl. Cover them with boiling water and let them rehydrate for 20-30 minutes, until softened. Drain the chiles, reserving about 1/2 cup of the soaking liquid.

In a blender, combine the rehydrated chiles, garlic cloves, chopped white onion, achiote paste, white vinegar, orange juice, ground cumin, Mexican oregano, ground cloves, salt, and sugar. Add a splash of the reserved chile soaking liquid if needed, to achieve a smooth, thick paste. Blend until completely smooth.

Place the thinly sliced pork in a large bowl or a resealable bag. Pour the adobo marinade over the pork, ensuring every piece is thoroughly coated. Massage the marinade into the pork. Cover the bowl or seal the bag and refrigerate for a minimum of 4 hours, or preferably overnight (up to 12 hours) for best flavor.

If using a vertical spit (trompo) for an outdoor grill or oven, place a pineapple round at the base. Begin stacking the marinated pork slices onto the spit, pressing them down firmly to create a compact cylinder. Alternate with a few pineapple slices if desired, layering them between the pork to add moisture and flavor. Finish the top with a chunk of fresh pineapple.

Set up your vertical spit on your grill or in your oven (if using an indoor rotisserie setup). Preheat your grill or oven to medium-high heat (around 350-375°F or 175-190°C). Cook the pork on the rotating spit for 1.5 to 2 hours, or until the exterior is deeply caramelized and crispy, and the internal temperature reaches 145°F (63°C). As it cooks, the outer layers will crisp up; use a sharp knife to shave off thin slices from the cooked exterior, allowing the inner layers to continue cooking and caramelizing.

While the pork is cooking, warm your corn tortillas on a comal or dry skillet until pliable and lightly toasted. Once the pork is shaved, finely chop the meat. Serve the chopped al pastor meat on warm tortillas. Garnish generously with finely diced white onion, chopped fresh cilantro, and a squeeze of fresh lime juice. Offer salsa taquera or salsa verde on the side for an extra kick. Slice additional fresh pineapple to serve alongside or on top of the tacos.