Mexican Pollo al Pastor Tacos for Weight Loss

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 to get 1/2 cup of 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 (to your desired spice level), orange juice, white vinegar, salt, pepper, oregano, cumin, and clavo. Add water as needed (1/4-1/2 cup). Blend well until smooth to create the adobo sauce.
6. Strain the adobo over the cubed chicken and let it marinade for a minimum of 30 minutes. For best flavor, it is suggested to marinade the chicken for 4 hours.
7. Grease a pan with avocado oil spray and add the chicken with the marinade.
8. Cook for 4-5 minutes on each side or until the chicken is cooked through. The majority of the adobo will reduce and thicken. (If meal prepping, pack the chicken with the adobo sauce to keep it moist throughout the week).
9. Warm up low-calorie tortillas on the comal. Divide approximately 5 ounces of the cooked chicken onto each tortilla. Top with chopped white onion, fresh cilantro, 1/2 cup of pineapple, and your salsa of choice. Serve immediately.