Step 1

For the Adobo Chiles Rojos:

Step 2

Place the cascabel, ancho, guajillo and pasilla chiles in a saucepan and cover with 1 cup of water over low heat.

Step 3

Bring to a simmer and then remove from the heat, cover the pan and let the chiles soak and soften for 15 minutes.

Step 4

Blend the chiles with their soaking water, the chile de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano and salt, pureeing until smooth.

Step 5

Taste and add more salt if needed.

Step 6

For the Salsa Verde:

Step 7

Combine the tomatillos, chiles, intact onion half, garlic and salt in a medium saucepan.

Step 8

Add water just to cover and bring to a boil over medium-high heat.

Step 9

Decrease the heat to maintain a simmer gently over low heat until reduced by about one-third, about 10 minutes.

Step 10

Add the minced onion and cilantro to the cooked salsa and stir to combine. Taste and add more salt if needed.

Step 11

For the Tacos al Pastor:

Step 12

Rub the slices of pork with the salt and then place them in a bowl, cover with the adobo sauce and marinate in the refrigerator for at least 1 hour or preferably overnight.

Step 13

For the caramelized pineapple chunks: In a skillet over medium heat, cook the pineapple with the butter and the sugar, stirring constantly for about 5 minutes, until the chunks are translucent but not falling apart. Set aside while cooking pork.

Step 14

Heat the oil in a skillet over medium-high heat until it’s shimmering.

Step 15

Add the marinated pork in its marinade and cook at a low simmer for 5 to 7 minutes. You want some of the marinade to cook off so it's not too wet.

Step 16

On an ungreased comal or in a small skillet, warm the tortillas and place in a basket or a box with a lid to keep warm.

Step 17

Serve the pork and pineapple with the tortillas and bowls with onion, cilantro, lime wedges and salsa to spoon on as garnishes.