with a pair of scissors cut the anchos and remove the seeds
place them in the blender, cover them with boiling water, close the lid and blend it for 10-15 minutes or until they're really soft and pliable
remove the bones from the meat
cut it into relatively thin slices and place them in a bowl
drain the water from the blender and add a small white onion, chopped and four big cloves of garlic
add 1 tbsp of sea salt and the same with black pepper
add 1 tbsp of oregano, 1 tbsp of Oak smoked paprika, 1 tbsp of cumin and half a stick of cinnamon
add 2 tbsp of asot paste
add 50 ml of apple cider vinegar
add 50 ml of pineapple juice
add a couple of chipotle peppers in Adobo sauce
cut the pineapple in relatively thin slices and add it in the blender
blend it until you have a nice thick thick paste
pour the marinade in the bowl with the meat and then with your fingers massage this around until all the meat is completely covered
cover the bowl with cling film and place it in the fridge overnight
take your vertical rotisserie and skew down the pineapple slices so you have a base for your meat
take the meat and start building up
once you have used all the meat place a slice of pineapple at the top
place it on the smoker filled with Oak pellets and running at 140℃ - 275℉ for 4 hours
once ready take a corn tortilla fill it with meat, guacamole and a chopped onion
ready to eat