Place the peppers in a saucepan and cover with water. Simmer over medium heat until they look soft. Let them cool and drain.

Place peppers, achiote, vinegar, pineapple juice, garlic, oregano, cumin, black pepper, whole cloves, and salt in your blender, and process until you have a smooth sauce.

Then, pour the sauce slowly through a fine sieve for a nice homogenous texture.

Season the meat with salt and pepper. Place the sauce and steaks in a large bowl, marinate the meat.

Marinade for at least 4 hours or overnight.

Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated, cut it into small fine strips. Make sure to remove any excess adobo sauce.

Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that it sizzles when you place the meat. Add onion and pineapple slices along with the meat to cook.

Make sure to turn the meat as needed to avoid the meat sticking to the pan.

To cook in the Vertical Rotisserie, stack the meat intercalated with slices of onions and pineapple. Let any marinade drain for 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Cooking will vary depending on your Rotiserrie equipment,

After the meat is cooked, shave or slice it with a sharp knife and place it in an already-warm skillet to give it that crisper taste as they do at the taquerias in Mexico.

This option to make your tacos al pastor at home is using the broiler in your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat.

This method will take about 20 minutes to cook, rotating at least twice while cooking.