Tacos Al Pastor

To the canister of a blender, add the achiote paste, chili powders, garlic powder, Mexican oregano, cumin, salt, pepper, vinegar, pineapple and orange juices, and blend until smooth. Alternatively, you can whisk the marinade ingredients together although a blender is faster.

To a large ziptop bag, add the pork slices, pour in the marinade, seal the bag, and squish the contents around to evenly coat. Place the bag in the fridge for at least 4 hours, or up to 3 days, to marinate.

Preheat oven to 350F and line a baking pan such as a 9x9-inch pan with foil (don't skip lining your pan because the natural sugars from the pineapple and orange juices will cause the runoff liquid to burn as the meat cooks. Unless you want a massive scrubbing and cleanup project, line your pan).

Place an oven rack on the last rung of the oven. This tower of meat (trompo) will be tall and no racks will fit above so you can remove those as well.

Cut a wooden skewer to fit in the oven.

Stack two thick slices of pineapple in the middle of the pan and poke the skewer through.**

Layer the meat on the skewer, placing it around so it is evenly distributed. Discard marinade.

Place the pan on the oven rack on the last rung and bake for 1 hour.

Remove the pan from the oven, add a thick slice of pineapple to the top, return to the oven, and bake for 30 more minutes.

To serve, slice vertically down the sides of the trompo, removing thin slices of meat and place them in the tortillas (optionally but preferably warm them up first).

Garnish with lime juice, onion, cilantro, and salsa; all optional and as desired. Al pastor is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.