Tacos al Pastor

Toast dried guajillo chiles in a dry pan for 30 seconds per side. Soak in hot water for 15 minutes until softened, then drain.

Blend soaked chiles, chipotle, garlic, vinegar, and a pinch of salt into a smooth marinade.

Slice pork shoulder into 1 cm thick pieces. Toss with the marinade and refrigerate for at least 2 hours, ideally overnight.

Heat a cast iron skillet on high heat. Cook marinated pork slices in batches for 3–4 minutes per side until caramelised.

Slice pineapple into rings and grill or pan-fry until lightly charred. Dice into small pieces.

Chop the cooked pork into small pieces. Warm tortillas directly on a gas flame or dry pan for 30 seconds each.

Assemble tacos: pork, pineapple, finely diced onion, cilantro. Squeeze lime over each before eating.