Chicken al Pastor

Place 4 dried guajillo chiles in a comal or small skillet over medium heat and cook undisturbed until they puff up. Flip and cook until they puff up again and are fragrant. Transfer to a medium bowl and add enough hot water to cover. Let sit until softened, about 10 minutes.

Meanwhile, place 1/2 peeled medium white onion and 3 large unpeeled garlic cloves in the same skillet and cook over medium heat until the onion becomes slightly charred in spots and the garlic cloves soften slightly, 4 to 6 minutes per side. Transfer the onion to a blender. When cool enough to handle, peel the garlic and add to the blender.

Remove the guajillos from the water and place in the blender (discard the water). Pour the juice from 1 (20-ounce) pineapple slices in 100% juice into the blender. Add 4 of the pineapple rings (cut the remaining pineapple into 1-inch pieces and reserve for cooking with the chicken).

Add 1/4 cup distilled white vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground achiote, 1/2 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, and 1/8 teaspoon ground cloves. Blend on medium-high speed until combined and a thick marinade forms, 1 to 2 minutes.

Pour the marinade into a large zip-top bag or large bowl. Add 2 pounds sliced boneless, skinless chicken thighs and toss until evenly coated. Seal the bag or cover the bowl. Let marinate at room temperature for 30 minutes, or preferably refrigerate overnight.

If the chicken has been refrigerated, let it sit at room temperature for about 15 minutes.

Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Remove half of the chicken from the marinade with tongs and place in a single layer in the pan; add half of the reserved pineapple to the pan. Season lightly with kosher salt. Cook, stirring every few minutes, until the moisture evaporates and the chicken is charred in spots and cooked through, 10 to 12 minutes. Transfer to a plate.

Wipe out the skillet with a paper towel. Add the remaining 1 tablespoon vegetable oil to the pan and repeat cooking the remaining chicken and pineapple.

Serve with cilantro-lime rice, pinto beans, lime wedges, sliced avocado, and chopped fresh cilantro if desired.

Make ahead: The marinade can be made up to 4 days ahead. Refrigerate in an airtight container or freeze for up to 3 months. Stir before using to recombine.Storage: Refrigerate leftovers in an airtight container for up to 4 days.