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1
For the marinade: Seed the chiles, and chop finely.
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2
Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
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3
Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
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4
Let cool.
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5
Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
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6
Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
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7
Cover and place in the fridge at least 6 hours (or overnight).
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8
If using a rotisserie, cook the meat until well done.
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9
If not using a rotisserie, drain the marinade and cut the pork in small pieces.
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10
Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
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11
While the meat is cooking, heat the tortillas.
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12
Finely chop the onion and cilantro together.
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13
Cut the limes in quarters.
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14
Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.
