To make the Tacos de Camaron al Pastor
In a non-reactive bowl, mix together Adobo, orange juice, sherry wine vinegar, honey, salt and pepper. Add the shrimp; toss to make sure the shrimp are covered with the mixture. Cover with plastic wrap and refrigerate for 1-1/2 hours.
Heat a sauté pan. Add the shrimp, turning occasionally until cooked through, about 1-1/2 minutes; avoid overcooking the shrimp to keep them moist. Keep warm until serving.

To make the Adobo
Remove the stems, seeds and membranes from the chiles. Break the chiles into larger pieces; set aside.
In a medium saucepan or skillet, heat the oil over medium-high heat. Add the onion, garlic, cloves, cinnamon, peppercorns, cumin seeds, oregano and achiote paste. Cook, stirring occasionally, until the onion is softened and light golden brown, about 4 minutes.
Add the chiles and cook until darkened on both sides, about 1 minute.
Add the chicken stock, it should cover the ingredients about halfway. Gently boil until reduced by half, 5 to 8 minutes.
Scrape into a blender and puree. Pour into a medium mesh sieve set over a bowl and press the solids with a rubber spatula or the back of a ladle to release the liquid. Discard the solids. Cool it down.

To make the Avocado Salsa Verde
Cut the avocado in half lengthwise. Remove the pit. With a spoon, scoop out the flesh from both halves. Place avocado, tomatillos, onion, chile, garlic and cilantro in a blender. Puree until smooth. Season with salt to taste.

To make the Nogada Sauce
Place walnuts and almonds in a blender. Pulse to finely grind. Add the cinnamon, nutmeg and salt. Add 1/4 cup of milk and blend to puree. Add the remaining milk and blend until smooth. Transfer to an airtight container and place in refrigerator. The sauce is served chilled.

Chiles
Preheat the broiler. Place the whole chiles on a broiler-pan rack. Broil about 4 inches from the heat, turning the chiles occasionally, until evenly blackened on all sides, 15 to 20 minutes. Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Remove skins. Cut a slit from the top of each chile down the side. Remove the seeds and veins. Set aside.

To make the Stuffing
In a large skillet, heat the oil over medium heat. Add the onion and sauté until softened, about 5 minutes. For the last 2 minutes, add the garlic. Add the ground beef and salt, and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomatoes, raisins, almonds, and pine nuts. Cook over medium heat until cooked through and most of the liquid has evaporated, about 20 minutes. Spoon the stuffing into the chiles, dividing equally.