Chicken al pastor tacos with roasted black bean and corn salsa

Crush the whole cumin seeds in the mortar and pestle with constant pressure, circling rather than chopping.

Add three chili peppers with some of the adobo sauce and mash; add salt and a habanero, pounding the fibrous pepper down.

Add a pinch of cinnamon to make a rough paste.

Massage the chicken thighs with the marinade.

Run skewers through a lime, stack the chicken on them into a meat tower and top with another lime.

Cook in the oven at 250 degrees for about three hours total, turning it at about 45 minutes.

Spray the cleaned corn with cooking spray and char on a hot cast iron over medium-high heat, a couple of minutes per side, turning until charred all round.

Slice the kernels off the cob with a knife.

Roast the habanero on a gas burner (or under the broiler), then wrap in saran wrap so it steams and the skin peels off.

Chop the onion and cilantro; combine with the rinsed black beans, roasted corn and the peeled habanero.

Dress with a tablespoon of olive oil and the juice of one lime, a little salt and pepper; mix and refrigerate.

After two and a half or three hours, cut the chicken off the tower, squeeze over lime, cut smaller and crisp it up in the pan.

Crisp the tortillas on another burner; top with a sprinkle of cheese, the chicken and a spoonful or two of salsa.