Al Pastor Tacos

Remove the stem and seeds from the guajillo chillies then place in a bowl. Cover with hot water and leave for 10 mins to rehydrate.

Drain the guajillo chillies and place them in a high-speed blender. Add the rest of the adobo ingredients and blitz until smooth.

Thinly slice the pork shoulder and place it in a large bowl. Pour over the adobo and, wearing plastic gloves, massage the mixture into the meat, making sure it’s really well coated. Leave to marinate for at least an hour.

Meanwhile, make the salsa verde: peel the onion and garlic cloves and add them to a saucepan along with the fresh tomatillos. Cover them with water. Bring to a boil over a medium heat then lower the heat and simmer for 10 mins. While the mixture simmers, roughly chop the coriander.

Strain the vegetables from the water (don’t discard the water yet) and transfer them to a blender, adding the coriander, salt and pinch of caster sugar. Blend until smooth. If the salsa is too thick, add a splash of water until it’s the desired consistency. Cover and set aside until ready to serve.

For the garnish, chop the pineapple into chunks, finely chop the onion and fresh coriander and cut the lime into wedges. Add to small bowls or a plate, keeping the ingredients separate.

When the pork has marinated, heat the oil in a frying pan set over a medium heat. Add the pork slices and fry them for around 3 mins on each side (don't overcrowd the pan – do it in batches if necessary) until crispy at the edges. Transfer the pork to a plate to rest while you heat the tortillas.

Wipe out the steak pan (make sure it's really dry) then set it over a medium-high heat. Add the corn tortillas, one at a time, and heat for 15-30 secs on each side. Wrap them in a tea towel to keep warm.

Chop the pork into small pieces and transfer to a serving plate.

Place everything on the table and let everyone help themselves to build their own steak tacos!