Chicken thigh al pastor tacos

Preheat the oven's broiler to high; an electric broiler or a grill also works.

In a blender combine pineapple, orange juice, chili powder, oregano, cumin, garlic powder and achiote annatto paste.

Add the white distilled vinegar, sugar and salt and blend to a smooth paste.

Toss two pounds of chicken thighs in the marinade; it can be done a day ahead and marinated in the fridge.

Lay the thighs out on a foil lined sheet tray, four by two, with pineapple pieces of the same thickness either side.

Broil about five to eight minutes, then rotate the tray for an even blast.

After another five to seven minutes flip the thighs so the backside browns, and blast another five to seven minutes, about 15 to 18 minutes of broiling in total.

Chop the chicken and pineapple into half inch chunks or smaller.

Optional: move the meat to a bowl, scrape the remaining marinade and chicken drippings over it and toss.

Pile onto a double layer of hot corn tortillas with cilantro, onion and tomatillo salsa.