Grilled pork tacos al pastor with tomatillo-serrano salsa

Break up a whole package of achiote paste into the blender with 3 canned chipotle chilies and about 4 tablespoons of their adobo.

Add a douse of water and about a quarter cup of oil and blend into a marinade.

Brush the marinade on both sides of the thin-sliced pork, turning it with tongs.

Quarter the pineapple, cut out the core and slice it, to grill alongside the pork.

Blend tomatillos, serrano chilies with their seeds, the leafy end of a bunch of cilantro and a little water; pour into a bowl.

Slice an onion and rinse it under cold water to take off the harshness.

Salt the salsa and stir.

Grill the marinated pork.