In a saute pan, add 1 1/2 tbsp of oil. Add the dried chiles, garlic and spices. Spread out evenly.

Toss the ingredients around slowly so they are evenly coated with oil. After a few minutes it should start to sizzle. Stir often for the next five minutes.

Add 2 cups of water and cook for 10-12 minutes. Remove from heat and let cool for 20 minutes.

Transfer all of the ingredients to the blender, including all the liquid and spices. Add the vinegar and salt(to taste). Blend on high until very smooth.

If using a regular blender, I would suggest straining the sauce using a wire mesh strainer to remove unwanted chile skins and seeds. Taste for salt and then transfer to a bowl.

Divide the adobo in half. Transfer meat to a large baking dish. Season lightly with salt and pepper on both sides. Take one half of the adobo and pour in 3/4 of it into pan with meat. Toss well to coat all the meat. let sit for 20 minutes.

While the meat marinates for a short time, preheat your outdoor grill to medium/high heat. When ready, drizzle oil onto meat and toss again to distribute the oil. Transfer meat to grill and spread out evenly.

Grill for 7-10 minutes, turning and rotating as needed. Transfer to sheet pan or baking dish and cover with foil paper. Let rest for 5 minutes. Slice or chop to desired size for tacos.