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1
Boil the tomato, serrano chiles, garlic and a piece of onion in water until soft, to make the green salsa base.
2
Deseed and devein the guajillo and ancho chiles.
3
In a pan with hot oil, fry the garlic and sliced onion, then add the dried chiles. Stir often so they don't burn, until lightly toasted.
4
Once toasted, add a small amount of water and let the chiles soften.
5
Blend the softened chiles with the fried garlic and onion, adding oregano, black pepper, cloves, cumin, vinegar, orange juice, chopped pineapple and salt to make the adobo marinade.
6
Place the sliced pork steak in a bowl, pour in the adobo, then add the sliced onion, chopped pineapple (about 4 tbsp) and a little salt. Mix well so the meat is fully coated.
7
Let the marinated pork rest for a while so it absorbs the adobo flavors.
8
While the meat marinates, finely chop onion and cilantro for the taco toppings.
9
Blend the cooled boiled tomato, chiles, garlic and onion together with cilantro and a little salt to make the green salsa.
10
Fry the marinated pork in a pan with hot oil until fully cooked and nicely browned.
11
In a separate dry pan (no oil), grill the pineapple chunks on both sides until charred.
12
Once the pork is cooked through, remove it from the pan — this is your finished al pastor meat.
13
Assemble the tacos: place the pork on a tortilla, then top with onion, cilantro, salsa, and a piece of grilled pineapple.
14
Squeeze a bit of lime juice on top if desired, then enjoy.
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