Tacos Al Pastor

Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).

Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.

Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.

Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.

Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.

Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).

Strain the sauce from the meat and cook longer, if needed, to thicken.

To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.