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1
Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes.
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2
Transfer to a spice grinder and let cool slightly.
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3
Set the pan aside.
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4
Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.
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5
Rinse the chiles under cold running water, then dry well with paper towels.
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6
Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
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7
Transfer to a cutting board to cool.
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8
Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems.
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9
Place the chiles in a medium saucepan, cover with water, and bring to a boil.
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10
Reduce the heat to medium low and simmer until softened, about 5 minutes.
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11
Remove from heat.
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12
Set aside 1/2 cup of the chile cooking liquid and let cool.
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13
Let the chiles sit in the saucepan of hot liquid for 5 minutes more.
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14
Drain the chiles and let cool.
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15
Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth puree.
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16
Use as a marinade for beef, pork, or chicken.
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17
Marinate the meat at least 4 hours or up to overnight (ideally overnight).
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18
If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids.
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19
Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.
