Clean chilies, remove stems and seeds, and chop into small pieces.

Place chopped chilies in a mason jar and cover with hot water (boiled and cooled for 10 minutes). Let sit for 20-25 minutes until tender.

Toast spices in a dry pan until fragrant, shaking to prevent burning.

Drain the softened chilies.

Combine chilies, toasted spices, oregano, onion, achiote paste, garlic, pineapple juice, orange juice, apple cider vinegar, chicken bouillon, sea salt, and Goya seasoning in a blender. Blend until smooth.

Strain the sauce through a fine-mesh sieve (chinois) to make it smooth and velvety.

Cook the strained sauce on medium heat until bubbling for 10-15 minutes to cook out raw onion and garlic flavors.

Cool the marinade and refrigerate overnight for best results, or use immediately.

Butterfly pork shoulder into thin steaks.

Trim off large fat caps from the steaks.

Pound the steaks thin using parchment paper and a rolling pin.

Season the pounded steaks with salt.

Rub the steaks with the al pastor marinade using a paintbrush or hands.

Marinate the meat overnight in the refrigerator for best results, or for at least 1 hour if short on time.

To make tamarind water, boil tamarind pods in water until tender (about 20 minutes), then let steep for 30 minutes.

Drain the tamarind water and rinse the pods with cold water.

Crush the tamarind pods in the water with your hands to release the pulp.

Strain the tamarind pulp and water mixture.

Make simple syrup by combining equal parts water and sugar (by weight or volume) and whisking until sugar is dissolved.

Combine the strained tamarind liquid with simple syrup to taste.

To make avocado salsa, peel and rinse tomatillos.

Blacken tomatillos and serranos on a comal or under a broiler until blistered.

Place cooked tomatillos and serranos in a blender.

Add avocado, cilantro, and salt to the blender.

Blend until super pureed.

Sear the marinated pork shoulder steaks in a pan with oil over medium-high heat until cooked through.

Cut pineapple into bite-size pieces.

Julienne onions.

Slice the cooked meat into small pieces.

In a bowl, combine the sliced meat, julienned onions, and additional al pastor adobo until saucy.

Heat a pan over medium heat and add oil.

Add knob onions (cebollitas) to the pan and cook briefly.

Add the al pastor meat mixture to the pan with the onions.

Cook for 3-4 minutes until the meat is fully cooked through.

Add the pineapple pieces to the pan and cook until softened.

Heat corn tortillas on a comal with oil until crispy.

Double up the tortillas.

Assemble tacos by placing meat on tortillas and topping with cilantro, onion, cucumber, radish, lime, and salsa.