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Toast dried chilies in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes until soft.
Don't toast too long — burnt chilies make a bitter, unpleasant marinade.
Blend soaked chilies, garlic, onion, achiote paste, vinegar, oregano, and cumin into a smooth marinade.
Strain through a sieve for an ultra-smooth, professional-looking marinade.
Coat pork slices thoroughly in the marinade. Refrigerate for at least 2 hours, preferably overnight.
The longer it marinates, the deeper the flavour penetrates. 12 hours is ideal.
Cook pork on a very hot cast iron pan or grill pan in thin layers, a few slices at a time, until charred at the edges.
High heat is essential for the characteristic caramelised-and-slightly-charred al pastor texture.
In the same pan, briefly cook pineapple slices until caramelised with golden edges.
Pineapple enzymes actually help tenderise the pork — it's not just for sweetness.
Warm corn tortillas on a comal. Stack 2 per taco, top with pork, pineapple, onion, cilantro, and salsa verde.
Two tortillas is non-negotiable for authentic street-style tacos — single tortillas tear.