Salmon Al Pastor Tacos

For the marinade/sauce:

• 3 dried guajillo chillies, stem and seeds removed
• 3 tbsps white vinegar
• 1/2 cup soaking liquid from the chilies
• 1 tsp achiote powder
• 1 tsp ancho powder
• 1 1/2 tsp Mexican oregano
• 1/2 tsp cumin
• 1 chipotle in adobo
• 2 cloves garlic
• 1/4 cup orange juice (fresh)
• 3/4 tsp kosher salt

For the tacos:

• 1 1/4 lb salmon (skinless, pin bones removed), cut into cubes
• 1/2 pineapple, cored and sliced
• 1/4 white onion, chopped (for topping)
• cilantro (for topping)
• limes (for serving)
• 10 small tacos

1. Heat a skillet over medium heat. Once hot, add the dried chillies and toast them for about 30 seconds to 1 minute.
2. Transfer the toasted chillies to a bowl and cover with just boiled water and let them rehydrate for about 20 minutes. Once done, reserve 1/2 cup of this soaking liquid.
3. In a blender, pour in 1/2 cup of the reserved soaking liquid from the chillies along with the chillies and all ingredients from the vinegar to the salt. Blend on high until smooth.
4. Place the salmon cubes into a baking dish or plastic bag and pour about half of the marinade over the salmon. Refrigerate for at least two hours, or overnight. Keep leftover marinade in a jar until ready to eat.
5. When ready to cook, turn the oven to broil on high (550℉). Grease a baking sheet with some avocado oil if needed.
6. Heat the tacos on a nonstick skillet for about 20 seconds per side and keep warm in a tortilla warmer, or on a plate covered with a clean kitchen towel.
7. Transfer the salmon to the baking sheet along with the pineapple and broil for eight to ten minutes, depending on your preference, until slightly browned and cooked through. Check on the pineapple after five minutes. Alternatively, you can grill the pineapple for more char.
8. Assemble the tacos together with salmon, pineapple, onion and cilantro. Serve with lime wedges and extra marinade on the side, adding some to the tacos as you go. Enjoy!