The method
- 01
Toast and soak the guajillos, then blend with achiote, vinegar, garlic, oregano and a slice of pineapple.
- 02
Marinate the sliced pork overnight — 4 hours minimum.
- 03
Stack the meat on a vertical skewer with pineapple on top, or lay flat on a rack and roast at 425°F until charred at the edges.
- 04
Rest 10 minutes, then shave thin and crisp the pieces briefly in a hot pan.
- 05
Warm tortillas directly on the burner, load with pork, pineapple, onion, cilantro and lime.