Name: Al Pastor Tortilla Kebabs
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 dried árbol chiles; 1 dried ancho chile; 1 tablespoon canola oil, plus more for grilling; 4 cloves garlic, finely chopped; 1 small white onion, finely chopped; 1/4 cup distilled white vinegar; 1 heaping tablespoon achiote paste; 1 tablespoon packed dark brown sugar; 2 1/2 cups small-diced pineapple (about 1/2 pineapple); Kosher salt; 1 cup lightly packed fresh cilantro leaves, chopped; 1/4 cup fresh lime juice; 1/2 Fresno chile, seeded and finely chopped; 2 pounds ground pork; 1 1/2 teaspoons dried Mexican oregano; 3/4 teaspoon ground cumin; Five 10-inch flour tortillas

Directions

Watch how to make this recipe.

Special equipment:

four 12-inch metal skewers

Heat a small saucepan over medium-high heat. Add the dried árbol and ancho chiles and cook, turning often, until lightly puffed and fragrant, 3 to 5 minutes. Transfer to a plate to cool slightly, then remove and discard the stems and seeds.
Add the oil to the now-empty saucepan and heat over medium until shimmering. Add the garlic and half of the onion and cook, stirring often, until the onion is soft and translucent, 7 to 10 minutes. Stir in the vinegar, achiote paste, brown sugar, toasted chiles, 1/2 cup of the pineapple, 1 teaspoon salt and 1/2 cup water. Bring to a boil, then reduce the heat and simmer until the chiles have softened, about 10 minutes. Let cool slightly, then transfer to a blender. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch any splatters and blend until completely smooth. Let cool completely.
Meanwhile, prepare the pineapple salsa: Add the cilantro, lime juice, Fresno chile, a large pinch of salt and the remaining pineapple and onion to a medium bowl and toss to combine. Taste and season with more salt as needed. Chill until ready to use.
Add the pork, oregano, cumin and 1 tablespoon kosher salt to a large bowl. Add 1/4 cup of the cooled chile purée and mix to combine.
Prepare a grill for medium-high heat.
Stack the tortillas and trim off the rounded edges with a sharp knife to create even squares (about 7 inches wide all around). Divide the pork mixture into 5 portions. Place 1 tortilla square on your work surface and evenly spread a portion of the pork over the top, going all the way to the edges. Top with another tortilla and repeat, continuing until all the tortillas and pork are used. Using a very sharp knife, slice the stack into 4 equal strips. Turn each strip on its side so the layers face upwards and press them together to create a striped block. Carefully thread 4 metal skewers horizontally through the stacked strips, spacing them evenly to secure the layers. Slice between the skewers to create 4 layered kebabs. Brush each kebab all over with canola oil to prevent sticking.
Grill the kebabs for about 3 minutes per side to char evenly, adjusting the heat as needed. Brush the kebabs all over with the remaining chile purée, then continue grilling for another 1 to 2 minutes per side to caramelize the purée and cook the meat through. Insert an instant-read thermometer into the center of the kebabs to check for doneness, making sure not to measure too close to the metal skewer; it should register 160 degrees F. If they need more time, turn off the grill, close the lid and cook in the residual heat for 2 to 3 minutes more.
Let the skewers rest for 5 minutes, then serve the kebabs with the pineapple salsa.