How to make it
5 steps. Take it one step at a time.
Rehydrate the guajillo chiles
Rehydrate the guajillo chiles in hot water for 10 minutes until soft. Blend the chiles with achiote paste, pineapple juice, apple cider vinegar, garlic, oregano, and cumin until smooth.
10 minPlace the thinly sliced pork
Place the thinly sliced pork in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring every slice is coated. Refrigerate for at least 4 hours, or overnight.
4 hrHeat a large heavy skillet or griddle
Heat a large heavy skillet or griddle over high heat. Sear the pork slices in batches until charred and cooked through, about 3-4 minutes per side. At the same time, grill the pineapple slices until they develop char marks.
15 minChop the cooked pork and grilled pineapple
Chop the cooked pork and grilled pineapple into bite-sized pieces. Warm the tortillas on the griddle.
Assemble the tacos
Assemble the tacos by placing a generous amount of pork on each tortilla. Top with chopped pineapple, diced onion, and fresh cilantro. Serve with lime wedges.
A little kitchen wisdom
While traditionally cooked on a vertical rotisserie (trompo), this home version uses a hot skillet or oven roasting to achieve that signature caramelized edges. For the best flavor, marinate the pork for at least 4 hours, or ideally overnight.
