Chicken Al Pastor

Toast the chiles: Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots (3-5 minutes). Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened (5 minutes). Drain well.

Blend the marinade: Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth (30 seconds). Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.

Marinate the chicken: Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.

Prepare the skewers: Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.

Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.

Assemble the skewers: Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.

Bake the skewers: Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.

Bake: Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy (3-5 minutes). Flip, and broil until browned and crispy (3-5 minutes).

Warm the tortillas: Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots (1-2 minutes per side). Repeat with remaining tortillas.

Chop and serve: Remove chicken and pineapple from skewers, place on cutting board, roughly chop.

Assemble tacos: Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro.