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1
In a small pot bring some water to a boil and add the chiles.
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2
Turn off the heat and let the chiles steep until they are pliable.
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3
Take the chiles out of the hot water and remove stems and seeds.
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4
Add them to a blender and add the 1/2 cup of pineapple juice.
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5
Blend for a few minutes until very smooth and pass through a fine mesh sieve.
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6
It will be a bit thick so use a spatula or spoon and keep stirring the mixture against the sieve.
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7
Pour this pineapple-chilies mixture back into the blender or food processor and add cumin, oregano, garlic, achiote paste, 1 tablespoon of white vinegar and 1 tablespoon of salt and blend until smooth.
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8
In a large bowl or dish, slather thick marinade between layers of pork and add the sliced onions in between, placing each new layer of pork directly on top of each other.
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9
Cover with plastic wrap and let it marinade in the refrigerator for one hour (and no more because those pineapple enzymes are powerful!
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10
).
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11
In a very large skillet, heat it on high heat until it is scorching hot.
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12
Sprinkle a little more salt on both sides of the meat.
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13
Sear the pork for 1-2 minutes on each side.
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14
Throw in the onions that was in your marinade as well.
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15
Your pork should have enough fat on it so you wont need any additional oil but if it doesn't add, just a little to your pan.
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16
Sear off all of the pork and then dice them roughly into 1/2 inch cubes.
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17
Return the diced meat into the pan in batches (dont crowd your pan) and cook the meat until it gets nice and brown about 10 minutes.
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18
Add all the marinating onions and some pineapple slices in your pan, grill or griddle so they become caramelized.
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19
Heat some small tortillas on the pan or griddle.
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20
To assemble your tacos, place two tortillas and pile a little meat on top.
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21
Add some onions and cilantro, maybe some tomatillo salsa and some grilled pineapple if you so desire.
