Chicken al pastor tacos

Put a flat shallow bowl in the freezer.

Small dice half a white onion and add it to a high-sided saucepan.

Small dice the poblanos and add them to the saucepan.

Peel the tomatillos, chop medium to large, add to the saucepan.

Press in the garlic, add the salt and the water.

Bring to a simmer over medium high heat, 2 to 3 minutes.

Lower to medium low, lid on, cook about 10 minutes.

In a high sided container combine pineapple, orange juice, water, vinegar, sugar, salt and achiote paste.

Add oregano, garlic powder, cumin and chili powder.

Puree with an immersion blender until no large chunks remain.

Put the chicken thighs in a medium bowl, add about half the marinade, roughly 100 grams, and coat with tongs.

Lay the thighs edge to edge in the middle of a foil-lined half sheet tray, four by three.

Lay two planks of pineapple on either side of the chicken.

Broil 5 minutes, then rotate the tray and broil 5 more.

Take the lid off the salsa and cook another 8 to 10 minutes over medium to evaporate moisture.

Flip the chicken, leave the pineapple, and broil 5 to 8 more minutes until the backside is well charred.

Pour the finished salsa into the chilled bowl and freeze 5 to 10 minutes.

Rest the thighs about 5 minutes; heat tortillas in a dry nonstick pan.

Cut the thighs every half inch, then at 90 degrees, for a rough half inch dice; dice the pineapple the same way.

Scrape the chicken juices off the tray into the meat, leaving the burnt marinade behind.

Heat oil in a very hot nonstick pan, add the meat and fry about a minute without moving.

Add the reserved marinade, toss, and saute about 3 more minutes until the sauce is near caramelization.

Build on a double layer of corn tortillas: about three ounces of meat, cilantro and white onion, salsa, grated queso fresco.