If Making Chile Blend: bring a pot of water to a boil and add the chili’s (ancho, guajillo and de arbol). Bring to a boil and boil for 15 mins.
Marinade: To a blender add the boiled chili’s, achiote paste, onion, pineapple juice, vinegar, garlic, salt, Mexican oregano, cinnamon, clove. Blend until pureed. Strain the sauce to remove any skin that didn't get blended.
To a bowl, add the ground pork and ground chuck (80% pork, 20% chuck) then pour about 1/2 the mixture over the meat, mix with your hands to get all those flavors into the meat, cover and refrigerate for 4 hours.
To make the pickled red onions, bring the red wine vinegar, sugar, grenadine, lime juice and salt to a boil then simmer for 10 minutes. Add the thinly sliced red onions to a heat proof jar with a lid and pour over the vinegar.
To make the burgers, form a large ball using your hands then shape into a patty. Place patty's in the freezer for 5-10 mins to keep their shape on the grill. Heat the grill to high heat, add the burger Pattys and cook for 5 mins per side. Grill the pineapple slices and toast the burger buns.
To assemble the burgers, add some garlic aioli to the bottom bun, next add your red leaf lettuce, grilled pineapple slice, burger patty, top with guacamole, cotija, pickled red onions, cilantro and then add some more garlic aioli to your top bun