Toast the guajillo and ancho chiles on a comal or dry skillet over medium heat for 1-2 minutes until fragrant.

Soak the chiles in warm water for 10-15 minutes, then drain.

Blend the chiles with achiote paste, oregano, garlic, onion, clove, allspice, cumin, and white vinegar until smooth. If the mixture is too thick, add water and adjust seasoning with salt as needed.

Toss the whole mushrooms in the marinade, ensuring they are well-coated.

Marinate the mushrooms for at least 20 minutes or up to overnight in the fridge.

Thread the marinated mushrooms onto skewers. If using pineapple, alternate pieces of pineapple and mushroom on the skewers.

When you are ready to cook, prepare a charcoal grill or gas grill for high heat. Clean and oil the grates. Grill the mushrooms over the hottest part of the grill for about 20 minutes, turning occasionally until the exterior is charred, then moving to a cooler part of the grill to cook through. (Alternatively, if you do not have grill access, preheat your oven to 425°F. Place a cast iron pan in the oven and rest the skewers between the edges of the pan, or place them on a roasting rack. Roast for 30 minutes, turning occasionally.)

Remove the mushrooms from the grill or oven and compress them on the skewers to make slicing easier. Holding the skewer so it stands up, thinly slice the mushrooms from the top of the skewer to the bottom.

Heat your tortillas and place in a tortilla warmer or clean kitchen towel to steam.

Place the sliced mushrooms on your tortillas. Top with cilantro, diced onion, salsa, lime, and fresh pineapple (if not grilled).