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1
Heat the oil in a large heavy pot. Peel and chop the yellow onion and add it to the pan. After 2-3 minutes add the garlic. Season the chicken with a little salt. Push the onion and garlic out to the edges and add the chicken. Allow it to brown for a little bit.
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2
Meanwhile, mash the achiote paste and a little broth together in a bowl - this makes it easier to incorporate later.
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3
One the chicken had browned a little, add the broth, orange and lemon juice, and achiote mixture. Stir it all around. Rip the ancho in half and throw the whole thing in there. I left the seeds, you may want to remove them - but really anchos are not usually very hot at all. Give everything a good stir, turn the heat down and put the lid on askew so it can reduce. Cook the chicken until the liquid has reduced to a thick sauce, and you can easily shred the meat with two forks. Mine took a little over an hour on low heat.
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4
Shred the meat, if you left the stem on the chili then find and remove it.
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5
Dice the sweet onion and toss it with lime and cilantro. Peel core and dice some pineapple. Slice the avocado and squeeze some lime over it so it doesn't rust.
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6
Mix the masa and water - start with a 2 to 1 ratio, then add water a little at a time until the dough will form a ball but is not too sticky. Heat an iron griddle or skillet to VERY hot.
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7
Tortillas - cover the bottom of the press with a sheet of plastic wrap. Form a walnut sized ball of masa dough, put it on the press, cover with another sheet of plastic, and press. Don't squash it to death just press semi firmly. You should have a nice small tortilla. Put it on the HOT iron and cook for 2-4 minutes per side until it just starts to get nice brown spots. Repeat for as many tacos as you are going to eat.
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8
Assembly - put a dollop of your chicken on each tortilla, then top with onion, pineapple and a slice of avocado. Repeat as often and necessary and/or desired.
