Tacos al Pastor Spit Grilled

Rehydrate the guajillo and ancho chiles by soaking them in hot water for 15-20 minutes until softened. Drain them and remove any remaining seeds. This step is crucial for developing the depth of flavor in the marinade.

In a blender, combine the rehydrated chiles, achiote paste, white vinegar, pineapple juice, garlic cloves, ground cumin, dried oregano, salt, and black pepper. Blend until you achieve a very smooth paste. If needed, add a tablespoon or two of water to help it blend seamlessly.

Thinly slice the pork shoulder into pieces about 1/4 inch thick. In a large bowl or a resealable bag, coat the pork slices thoroughly with the marinade. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.

Skewer the marinated pork slices onto a vertical rotisserie spit, layering them tightly to form a solid cone. Place a few thick slices of white onion and a round of fresh pineapple at the bottom and top of the stack to help secure the meat and infuse additional flavor.

Place the spit on your grill or vertical rotisserie setup. Cook over medium-high heat, rotating constantly, for 30-45 minutes, or until the pork is deeply caramelized on the outside and cooked through. As the outer layers brown, shave off thin slices directly from the spit, allowing the inner layers to continue cooking and caramelizing.

Warm the corn tortillas on a comal or skillet until pliable. Fill each tortilla with the freshly carved al pastor meat. Garnish generously with finely diced white onion, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately with your favorite salsa verde or roja for an authentic experience.