Chicken tacos al pastor

Method

Deseed the dried chillies and toast them in a dry pan for 30 seconds, then soak in hot water for 10 minutes. Blend the softened chillies with pineapple juice, vinegar, garlic, cumin, cloves, oregano, cinnamon, olive oil and salt to create a paste. Slice the chicken breast into thin strips, coat thoroughly with the marinade and leave to rest for at least 2 hours, or overnight if possible. Heat a griddle or frying pan over medium-high heat and cook the chicken in batches for 3-4 minutes per side until charred and cooked through. Lightly char the fresh pineapple chunks in the same pan for 1-2 minutes. Warm the tortillas on the griddle and serve filled with chicken, pineapple, sliced onion, coriander and a squeeze of lime.