Pineapple and achiote pork tacos (Tacos al pastor)

1. Stem and deseed the guajillo and ancho chilies and soak them in hot water for 20 minutes; then blend with the achiote paste, cider vinegar, 200 g of the pineapple, the garlic, cumin, cloves, oregano and salt until smooth.

2. Cut the pork neck into 5 mm thick slices, coat them thoroughly in the marinade, cover and refrigerate for at least 4 hours, ideally overnight.

3. Stack the marinated slices tightly in a small roasting tin, cover with foil and roast at 180 °C for 60 minutes; then remove the foil and roast for another 20 minutes.

4. Meanwhile, cut the remaining pineapple into thick slices and char them on both sides in a griddle pan until caramelised, then dice.

5. Slice the meat into thin, small strips on a board and crisp them in batches in a hot, lightly oiled pan – this gives the charred edges typical of spit-roasted pastor.

6. Warm the tortillas in a dry pan, pile on the meat and serve with finely chopped red onion, coriander, grilled pineapple and lime wedges.

Tip: Stack two tortillas for each taco, like Mexican street vendors do – that way they won't tear under the juicy meat.