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Tacos al Pastor

For the chipotle salsa:

6 dried chipotle chilies

2 cups water

2 large tomatoes

large white onion, quartered

3 garlic cloves, peeled

2 tablespoons fresh lime juice

teaspoon sugar

1 teaspoon salt

For the pork al pastor:

2 cups water

5 dried ancho chilies

1 teaspoon cumin seeds, toasted

3 whole cloves, toasted

1 dried chipotle pepper

3 cloves garlic

large white onion, roughly chopped; plus another , cut into 1-inch wedges, for

skewers

2 teaspoons sea salt

1 tablespoon achiote or annatto paste (available at Latin American markets)

1 teaspoon sugar cup white vinegar

1 medium tomato

3 ounces pineapple juice

2 tablespoons soy sauce

1 teaspoon oregano

Salt and freshly ground black pepper

2 pounds boneless pork butt, sliced -inch thick

pound salt pork, rind removed and sliced -inch thick

cup chicken broth

1 teaspoon vegetable oil

For the tacos:

12 small corn tortillas

pineapple, peeled and core removed, cut into small dice

Chopped cilantro, for serving

large white onion, finely chopped, for serving

Lime wedges, for serving

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1. Make chipotle salsa: Heat a large frying pan over high heat. Once hot, add chilies to panand cook until lightly toasted, 2 minutes per side. Add 2 cups water, bring to a simmer and

cook until chilies are soft, about 15 minutes. Drain chilies and set aside. Reserve cooking

liquid. Wipe pan clean and set over high heat. Once hot, add tomatoes, onions and garlic, andcook, turning frequently, until lightly charred all over, 10-15 minutes. Place softened chilies,charred vegetables and remaining ingredients along with half the reserved cooking liquid in a

blender and pure until combined but still slightly chunky. Taste and season as needed. Setsalsa aside and clean blender.

2.Make pork marinade: Bring 2 cups water and ancho chilies to a simmer in a covered saucepan over medium heat. Simmer until soft, 15 minutes. Remove from heat and let cool. Once

cool, drain chilies, reserving cooking liquid. Remove stems and seeds from chilies and placein blender along with cooking liquid, reserving cup liquid. Add cumin, cloves, chipotle,garlic, half the roughly chopped onions, sea salt, achiote, sugar, vinegar, tomato, pineapple

juice, soy sauce and oregano to blender and pure until consistency is similar to that of lightcake batter. If too thick, add reserved cooking liquid, 1 tablespoon at a time. Place marinadein a saucepan over medium heat, bring to a simmer and cook for 15 minutes. Remove fromheat and let cool to room temperature.

3. Lightly season both sides of pork-butt slices with salt and pepper, then cut into 1-inchsquares. Cut salt-pork slices into 1-inch squares. Place pork-butt and salt-pork pieces in alarge bowl. Add cooled marinade to pork, tossing to coat evenly. Stir in remaining roughlychopped onions. Cover bowl and chill in refrigerator at least 4 hours and up to overnight.

4.Remove chilled, marinated pork from refrigerator. Thread pork pieces onto 4 long metalskewers, alternating occasionally with onion wedges. Reserve marinade. Let skewers come to

room temperature, 30 minutes.

5.Meanwhile, in a sauce pan over medium heat, bring reserved marinade and chicken broth

to a simmer and cook for 15 minutes.

6. Heat a grill to medium-high or set a grill pan over medium-high heat. Place skewers ongrill or pan and cook, rotating every 5 minutes, until cooked through, 15-20 minutes total.

(Monitor grill, as dripping pork fat will cause flare ups. If this happens, move skewers out of

flames. Some charring is okay.) Remove skewers from grill and let meat rest 10 minutes. 7.Meanwhile, warm tortillas: Preheat oven to 400 degrees. Wrap stacks of 8 tortillas in

aluminum foil and place packets in oven until heated through, 10-15 minutes. Remove foil

from tortillas and transfer to a cloth-lined basket or bowl and cover with cloth.

8.Once pork has rested, remove from skewers and chop into -inch chunks. Heat oil in alarge frying pan over high heat, then add pork and cook, stirring frequently, until crisp, 10minutes.

9.To serve, place two tablespoons crisped pork in each tortilla, drizzle with about teaspoon broth-marinade mixture and top with about 1 tablespoon chopped pineapple. Servewith chipotle salsa, cilantro, finely chopped onion and limes on the side.