Remove the stalk and unseed the dried peppers or chillies.
Cook chilies and onion in boiling water for 5 minutes.
Drain chillies. Put them in the blender with the vinegar, garlic, oregano, cumin, cloves, pineapple juice, salt and pepper.
Add chipotle to taste for a spicier sauce, this step is optional and both versions taste amazing.
Mix chicken or pork with the adobo sauce, cover and marinate 3 to 4 hours in fridge. You can leave it all night if you want to.
Remove meat from sauce and cook in a pot or grill until well done.
Your meat will be tender, juicy and have a wonderful color. Serve with tortillas and your favorite sidedish. I like to serve the tacos in corn tortillas with cilantro, onion, lime juice, pineapple and salsa. Or you can make gringas, with flour tortillas, melted cheese and chopped al pastor meat.