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1
Stem, seed, and rehydrate the dried chiles (page 153). Drain and set aside, reserving the soaking liquid.
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2
In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
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3
In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.
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4
When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Saute the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.
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5
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
