Tacos al Pastor at home (slightly simplified) - Rick Bayless

Ingredients

• For the marinade and meat:
• 5 dried ancho chiles, stemmed and torn into flat pieces or 1/2 cup (2 ounces) powdered ancho chile
• 8 garlic, cloves, unpeeled
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon fresh black pepper
• 1/4 teaspoon cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 cup vinegar ( I like apple cider vinegar)
• 1/4 cup vegetable or olive oil, plus more for the pineapple and for the meat (if sauteing)
• One-half of a 3 ½-ounce package achiote paste (available to Mexican groceries; recommended but not necessary)
• salt
• 1/4 large pineapple, top cut off, core cut out, peeled (about 8-10 ounces)
• 1 tablespoon agave
• 1 1/2 pounds thin-sliced pork shoulder (a little thicker than ¼-inch is ideal—the kind Mexican butchers sell for making tacos al pastor
• 20 warm corn tortillas
• about 3/4 cup chopped white onion, rinsed under cold water
• 1/2 cup chopped cilantro
• about 1 1/2 cups Chipotle Salsa