Kevin
Thanks for your response. I basically followed your recommendations, with a few tweaks:
I toasted 4 guajillo and 4 ancho peppers and then soaked in boiling water. I then toasted 5 garlic cloves with the skin on and half a chopped onion in the same skillet. When the garlic skins were browning a set those aside to cool, melted a tablespoon of butter in the same skillet and browned two bananas. Once I removed those I dumped in a small container of fresh pineapple salsa from Whole Foods (to get some of the al Pastor flavor) and cooked it until the liquid was reduced to a syrup-like consistency. Into the food processor: the softened chilis, roasted garlic and onions, half a can of chipotle in adobo, the browned bananas, pineapple salsa, oregano, thyme, cumin, salt, pepper, about a tablespoon of red wine vinegar, a couple of tablespoons of OJ and a good squeeze of honey. Man did that have a strong taste! I currently have a few pork blade steaks, pounded out, marinating overnight. Tomorrow I'm going to grill them direct --> indirect and I can't wait to see how they turn out.
Thanks again and I'll post some pictures of the final result.