2 pounds beef (lean – cut thin; ask butcher for torpedo/oyster cut)

1 tablespoon achiote paste (recipe follows)

2 tablespoons brown sugar

2 to 3 chipotle peppers with adobo sauce

3 cloves garlic, chopped and ground

1/4 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon Pereg Paprika

1 teaspoon Gefen Garlic Powder

1/4 teaspoon oil

1 tablespoon chili powder

sea salt, to taste

pepper, to taste

1 large pineapple, diced, for serving

corn or flour tortillas, for serving

1/2 cup orange juice

1 tablespoon Tuscanini Apple Cider Vinegar

1 tablespoon white vinegar

1/8 cup paprika

1 tablespoon coriander seeds

3 teaspoons dried oregano

1 teaspoon cumin seeds

8 black peppercorns

2 whole cloves

1 teaspoon Manischewitz Kosher Salt

5 cloves garlic, peeled and coarsely chopped

1/8 cup turmeric

1 avocado (optional- grilled)

1 jalapeno, grilled or roasted

juice and zest of 1 lime

salt, to taste

pepper, to taste

1/2 cup Mighty Sesame Tahini

1/4 cup ice water

2 tablespoons pickled lemon

1/4 cup fresh lemon juice

3 cloves garlic, chopped

salt

1 red onion

1/4 cup lemon or lime juice

1 tablespoon vinegar

salt, to taste