Traditional achiote and pineapple marinated chicken thighs served on corn tortillas.
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Rehydrate the guajillo chiles in boiling water for 10 minutes, then drain.
In a blender, combine the rehydrated chiles, achiote paste, pineapple juice, vinegar, garlic, and oregano until smooth.
Place the sliced chicken in a large bowl and pour the marinade over it, ensuring every piece is coated; refrigerate for at least 4 hours.
Heat a large heavy skillet or griddle over medium-high heat with one tablespoon of oil.
Grill the pineapple rings until charred, then remove and chop them into small bite-sized pieces.
In the same skillet, cook the chicken in batches to avoid crowding, searing until charred on the edges and cooked through (about 6-8 minutes).
Warm the corn tortillas on a dry skillet until soft and slightly toasted.
Assemble the tacos by layering the chicken, grilled pineapple, diced onion, and cilantro on the warm tortillas.
