Ingredients:

  • 4 lb Pork Shoulder, thinly sliced (about 1/4 inch thick)
  • 8 large Guajillo Chiles (stems and seeds removed)
  • 4 large Ancho Chiles (stems and seeds removed)
  • 2 cups boiling water (for soaking chiles)
  • 1/4 cup reserved chile soaking liquid
  • 3 Tbsp Achiote Paste
  • 1/2 cup White Vinegar
  • 8 cloves Garlic
  • 1 tsp Mexican Oregano
  • 1 tsp Ground Cumin
  • 1/4 medium White Onion (for marinade)
  • 1 medium Fresh Pineapple
  • 2 Tbsp oil or lard (for searing)
  • 24 Corn Tortillas (3 per serving)
  • 1/2 large White Onion (diced, for topping)
  • 1/2 cup chopped Cilantro
  • 4 Limes (for serving)

Instructions:

  1. Place the Guajillo and Ancho chiles (remove stems and seeds first!) in a heatproof bowl. Pour 2 cups of boiling water over them. Let them soak and soften for a full 20 minutes. Drain the liquid, but reserve 1/4 cup of the chile liquid for blending.
  2. Transfer the softened chiles, the reserved 1/4 cup soaking liquid, achiote paste, vinegar, garlic, spices, and 1/4 onion into a heavy-duty blender. Blend on high until you achieve a smooth, velvety paste. Strain this adobo through a fine-mesh sieve.
  3. Place your thinly sliced pork into a large bowl or Ziploc bag. Pour the strained adobo over the meat. Massage the marinade thoroughly into every piece. Rest for a minimum of 4 hours, or ideally, 8 to 12 hours.
  4. Preheat your oven to 325°F (160°C). Stack the marinated pork slices tightly onto a vertical trompo base (such as a skewer or aluminum foil cone). Place a thick slice of fresh pineapple on top. Roast for 45–60 minutes. The internal temperature should hit 180°F (82°C).
  5. Remove the trompo from the oven. Heat 2 tablespoons of oil or lard in a large cast-iron skillet until shimmering hot. Using a sharp knife, shave thin slices of the outer, cooked, caramelized pork directly onto the skillet. Sear the meat quickly, tossing constantly, until those edges are dark and crispy (2–3 minutes).
  6. Warm corn tortillas on a dry pan until soft and pliable. Fill generously with the freshly seared meat. Top immediately with diced onion, cilantro, a small slice of caramelized pineapple from the top of the stack, and a generous squeeze of fresh lime.