Australexican Tacos Al Pastor

1.

Boil the tomatillos and the tomatoes together. Once boiled, drain and remove the tomato skins and place both in a food processor. Add the rest of the ingredients and blend. In a jar, this salsa will last for a month in the fridge.

1.

Chop the onions, capers and coriander and mix together with the lime juice and add salt to taste. A dash of neutral oil can be used if the mixture is a little dry.

1.

Soak the deseeded Guajillo chilies in hot water. When soft, remove from water and place in the food processor. Add the vinegar, orange juice, chopped onion, garlic cloves, cinnamon, and blend. Add the Achiote paste and white pepper, and blend until smooth. Add salt to taste. This marinade will last for a fortnight if refrigerated. Rub the marinade into every nook and cranny of the lamb shoulder and leave for a minimum of three hours (overnight is best). To cook, seal the shoulder over hot charcoals or a scolding barbeque, a little char is good, but try not to burn the marinade. Once sealed, continue cooking in a moderate oven (180°C) until just cooked, being careful not to dry out the meat. Whilst the meat is in the oven, chargrill or barbeque the slices of pineapple until soft.

1.

Warm tortillas in a pan or on the barbeque, being careful not to dry them out. Cover the stack with a moist tea towel to preserve moisture. Slice the lamb into thin strips, and place around 60g onto each tortilla. Add a little salsa verde, a few chunks of pineapple and finish with a dash of the salsa taquera. Tacos can be temperamental little buggers, so eat immediately to avoid either dryness or sogginess.