Tacos al Pastor

Toast the chillies briefly on a dry pan, then soak them in hot water for 20 minutes.

Blend the drained chillies with the achiote, blended pineapple, garlic, vinegar, oregano, cumin, cloves and salt until smooth.

Sieve the marinade, then turn the sliced pork through it until every piece is coated.

Cover and refrigerate for 12 hours, and no longer.

Heat a griddle or heavy pan until it is genuinely smoking, and brush it with the oil.

Cook the pork in a single layer, in batches, for 2-3 minutes a side until charred at the edges.

Rest it for 5 minutes, then chop it into small pieces on the board.

Char the cubed pineapple on the same pan for a minute or two.

Warm the tortillas on the dry griddle until pliable and just spotted.

Fill each with pork, a few cubes of pineapple, onion and coriander, and serve with lime.