1. Cube chicken into bite size pieces.
2. Remove the stems, veins, and seeds from the chile guajillo and chile ancho.
3. Juice 1 large orange or use orange juice.
4. Grease a comal or pan with avocado oil spray and roast the garlic cloves, onion, and chiles. Roast the chiles for 10-20 seconds on each side or until they are smooth. The garlic will roast after 1-2 minutes on each side. The onion will cook after 2-3 minutes on each side.
5. Add the roasted chiles, garlic, and onion to a blender with the achiote powder, chiles chipotles (spicy), orange juice, white vinegar, salt, pepper, oregano, cumin, and clavo. Add water as needed. Blend well.
6. Strain the adobo over the chicken and let it marinade for a minimum of 30 min. I suggest marinading the chicken for 4-24 hours.
7. Grease a pan with avocado oil spray and add the chicken with the marinade.
8. Cook for 8-9 minutes or until cooked through. The majority of the adobo will reduce. (If meal prepping, it is best to pack the chicken with the adobo sauce to keep it moist)
9. Chop the pineapple, tomatoes, red onion, 1 jalapeño, and cilantro. Mix with the juice of 1-2 limes.
10. Blend the 5.3 oz cottage cheese, 1 jalapeño, a handful of cilantro, 1 garlic clove, the juice of 1-2 limes, and water to taste. I recommend 1/8 cup water.
11. Add tortillas to an air fryer and cook at 375° F for 10 minutes. Flip halfway.
12. Divide 5 ounces, 55 grams of cilantro crema, and 1/2 cup of pineapple salsa over 3 tostadas.
