Homemade Al Pastor Tacos

Prepare the marinade (adobo) using the two dried chilies (ancho and guajillo), white vinegar, pineapple juice, annatto, garlic, onion, brown sugar, cumin, cinnamon, oregano, and salt. Blend all ingredients.

Thoroughly mix the pork shoulder (cut very thinly) with the prepared marinade, using tongs or gloves.

Let the meat marinate in the refrigerator for at least 2 hours.

To mimic the shawarma stack, skewer the meat onto a barbecue skewer, alternating it with pineapple slices and half of the onion.

Wrap the skewer with aluminum foil and bake in a preheated oven at 350°F (180°C) for 1 hour.

Lightly toast slices of pineapple and onion over high heat, chop both, and set aside.

Prepare the tortilla dough by mixing all-purpose flour, coarse cornmeal (like fine grits/polenta type), salt, and baking powder. Gradually add warm water and mix until a smooth dough forms.

Let the dough rest for about 10 minutes.

Separate portions of the dough, flour a board, and roll out each portion to the desired size for the tortilla.

Heat a skillet (preferably cast iron) over high heat. Quickly toast the tortillas on both sides.

Chop the cooked meat from the skewer and use it immediately as filling for the tortilla, adding the toasted onion and pineapple.

Finish the tacos with slices of avocado, chopped cilantro, and a squeeze of lime.