Roast chicken al pastor (pollo horneado al pastor)

Put 6 cleaned New Mexico or guajillo chiles, 3 ancho chiles, 1 Roma tomato and chile de arbol in a small saucepan, cover with water and bring to a boil over medium-high heat.

Transfer to the blender cup with half an onion, 3 garlic cloves, 2 bay leaves, 2 oz achiote paste, 1/4 cup oil, 1/4 cup apple cider vinegar, 3/4 cup pineapple juice, 3/4 cup orange juice, 2 whole cloves, 1 tbsp salt, black pepper, paprika, oregano, thyme, ground cumin and a little honey; blend until smooth.

Taste for salt; if too spicy add more honey or pineapple. Reserve one cup of the sauce for basting.

Pat the chicken dry, put it in a bowl, loosen the skin from the breast and rub the marinade under the skin, into the cavity and over the whole bird.

Cover and marinate in the refrigerator overnight or at least 8 hours; bring to room temperature before cooking.

Stuff the cavity with orange slices, fresh thyme, garlic and onion. Preheat the oven to 350 degrees.

Tie the legs with twine, set the chicken on a layer of pineapple in a baking dish and tuck back the wings.

Tent with foil and roast 30 minutes at 350 degrees.

Baste with the reserved marinade, repeating every 30 minutes until the chicken reaches an internal temperature of 160 degrees; remove the foil for the last 30 minutes.

Rest 15 minutes, then transfer to a serving plate and carve.