Tacos al Pastor Spit Grilled

Rehydrate the guajillo and ancho chiles by soaking them in hot water for 20 minutes until softened. Drain them, reserving a little soaking liquid. In a blender, combine the rehydrated chiles, achiote paste, garlic, chopped white onion, pineapple juice, white vinegar, orange juice, cumin, oregano, salt, and pepper. Blend until very smooth, adding a tablespoon or two of chile soaking liquid if needed to achieve a thick, pourable consistency.

Place the thinly sliced pork in a large bowl or a resealable bag. Pour the prepared marinade over the pork, ensuring every piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.

If using a vertical spit (trompo), skewer the marinated pork slices onto the spit, stacking them tightly to form a cylindrical shape. Place a few pineapple slices at the top and bottom of the stack. If you do not have a vertical spit, you can grill the pork slices flat on a grill or cook them in a large pan, cutting them into smaller pieces as they cook.

Set up your vertical spit on a grill or in an oven designed for rotisserie. Cook the pork over medium-high heat, allowing the outer layers to char and crisp. Rotate the spit continuously. As the outer layers cook, use a sharp knife to shave off thin slices of the al pastor meat directly from the spit, allowing the inner layers to continue cooking.

While the pork is cooking, grill the remaining pineapple slices until slightly caramelized. Dice the grilled pineapple for topping. Warm the corn tortillas on a comal or a dry skillet until soft and pliable.

Place a generous amount of the thinly shaved al pastor meat onto warm corn tortillas. Top with diced grilled pineapple, finely diced white onion, and fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.