Ingredients

3 dried chiles de árbol, wiped clean

1 cup chopped fresh pineapple

1/2 cup distilled white vinegar

2 tablespoons vegetable oil

2 large garlic cloves, smashed

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1 pound tomatoes (4 medium), halved

1 small white onion (6 to 8 ounces), quartered

3 tablespoons water

1/4 cup chopped cilantro

For kebabs:

• 2 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
• 1 large white onion, cut into 1 1/2-inch pieces
• 3 cups (1-inch) chunks fresh pineapple
• 16 (6-inch) corn tortillas

• Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes
• Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes

Description

A Popular Taco Filling In Mexico, Pork Al Pastor Is Usually Cooked In A Huge Slab On A Vertical Rotisserie (like Middle Eastern Shawarma) And...

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