The first thing is to cut the guajillo chili in small pieces and take the seeds out. Set them aside.

Now we will prepare the seasoning, in hot oil fry the garlic and the onion, add the dry chipotle so it soaks in some oil.

When it starts getting hydrated, it will inflate, at this point reduce the heat and add the cut guajillo chili and the bay leaves. Stir constantly to prevent it from sticking.

Then we mix water and the vinegar and we add it to the seasoning, cover it up and let it cook on low heat for 10 minutes. When it has finished, let it cool at room temperature.

In the meantime, put all the spices in the mortar, the pepper, the cloves, the ginger, oregano and cumin. When they are well-crushed, set them aside to use them later.

Now it is time to blend the seasoning with all the crushed spices, the chipotle, the achiote, the salt and the apple vinegar. When there aren’t any more big pieces, it’s ready and we set it aside.

Next, season the pork steaks with salt and pepper and the seasoning on both sides. Cover them up and put them in the fridge for the whole night.

The next day, slice all the meat in fine slices as well as the pineapple. Sprinkle 2 spoons of oil over a grill, and cook the meat until it gets brown for 10 minutes, more or less. Remove the seasoning that may stick to the grill using a spatula.

Cook the slice pineapple on the grill too, until it gets a bit brown on both sides, and set them aside.

Cut the onion into julienne strips and sauté for a minute and then add to the already-cooked meat and pineapple.

Now is the moment to serve the tacos al pastor, and for that we need corn tortillas, we add the mixture we just cooked, along with coriander and onion as desired. We can also add taquera sauce and some drops of lemon juice as desired.