Tacos Al Pastor have always been one of our favourite things to eat in Mexico. I was determined to recreate that unforgettable flavor at home, and after lots of trial and error, I finally got it right. Buying a trompo pan was the game changer—it gives the meat that authentic shape and caramelization, and now this has become one of our go-to homemade specialties.

Ingredients

1 3 1/2 ounce package achiote paste 3 canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor) 1 medium white onion, sliced 1/4 inch thick 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds For serving: warm corn tortillas tomatillo salsa minced white onion lime wedges

INSTRUCTIONS

In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.

I did this in my oven low and slow – 325 for about 3 hours. I”ve found that is the best way to ensure it is cooked through – internal temperature should be 165,

If you have a charcoal type grill:

Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place.

Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between 1/4- and 1/2-inch pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about 1/2 teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.