Tacos al Pastor

In a blender, puree the whole green chiles, pineapple chunks, chopped onion, rehydrated ancho and guajillo chilis, orange juice, white vinegar, garlic cloves, chili powder, salt, dried oregano, ground cumin and ground coriander. Editor's Tip: Rehydrate the chiles as you would for salsa morita, covered by warm water until they're pliable enough to blend. Slice the pork roast into 1/2-inch steaks. Add the sliced pork to a shallow dish with the pureed marinade and turn to coat. Refrigerate for eight hours or overnight.

Drain the pork and discard the marinade. Preheat the grill for medium heat. Grill the pork, covered, until the meat reaches the desired doneness, five to seven minutes on each side (for medium-rare, a thermometer should read 135°F; medium, 140°; medium-well, 145°). Editor's Tip: An instant-read thermometer is one of our must-have kitchen gadgets for checking the doneness of meat. Let the meat rest for 5 to 10 minutes, then slice it into strips.

Grill the pineapple rings until lightly charred, five to seven minutes. Cool slightly, then roughly chop. Serve pork and pineapple in corn tortillas with toppings as desired.