AL PASTOR RECIPE (TROMPO)

Bring water to a boil and boil the dried chilies until fragrant, about 7 minutes. 
Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, achiote paste, cumin, oregano, paprika, salt, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out.
Place the thinly sliced pork in a large bowl or a resealable plastic bag.
Pour the marinade over the pork and make sure all pieces are well coated.
Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
Take the pork out and bring to room temperature. 
Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure they are very intact. 
Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple. 
Preheat your oven to 350°F. 
Place the trompo on a roasting rack in a baking sheet.
Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully.  Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes. 
Warm the corn tortillas on the grill or in a skillet.
Slice the cooked al pastor pork vertically.
Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.