Toast the Chilies: Heat a dry skillet over medium heat. Add the dried guajillo and ancho chilies and toast them lightly for about 30-60 seconds per side until they become fragrant. Be careful not to burn them; you want just enough heat to release their natural oils.

Soak the Chilies: Remove chilies from heat, then remove stems and seeds. Place the cleaned chilies in a bowl and cover with hot water. Let them soak for about 10-15 minutes until they become soft and pliable.

Blend the Marinade: In a blender, combine the softened chilies (drained of their soaking water), garlic cloves, vinegar, achiote paste, oregano, cumin, smoked paprika, black pepper, and salt. If you’re using juice (orange or pineapple), add it now. Blend until you achieve a smooth, thick paste. If the mixture is too thick, add a few tablespoons of the chili soaking water or additional vinegar for a smooth consistency.

Adjust Seasoning: Taste the marinade and adjust the salt, spice, or acidity to your preference. The marinade should be bold, bright, and a bit tangy.

Coat the Pork: Place the pork slices in a large, non-reactive container or a zip-top plastic bag. Pour the marinade over the pork, ensuring every piece is thoroughly coated. Massage gently to distribute the marinade evenly.

Marinate: Cover the container or seal the bag and place it in the refrigerator. For best results, marinate the pork for at least 4 hours, ideally overnight. The longer it marinates, the deeper and more complex the flavor will be.

Preheat Your Cooking Surface: Heat a large cast-iron skillet or griddle over medium-high heat. You can also grill the pork on an outdoor grill for extra smokiness.

Cook the Pork: Once the skillet is hot, add a small drizzle of oil to prevent sticking. Cook the marinated pork in batches, laying it out in a single layer. Cook for 2-3 minutes per side until nicely browned and slightly caramelized. The pork should be cooked through, juicy, and tender. Avoid overcrowding the skillet, as that can cause steaming rather than browning.

Rest the Pork: Transfer the cooked pork to a plate and let it rest for a few minutes. This allows the juices to redistribute, ensuring maximum tenderness.

Heat the Tortillas: Warm your corn tortillas on a dry skillet or griddle over medium heat for about 30-45 seconds per side until they’re soft and pliable. You can also wrap them in a damp towel and microwave for a few seconds to achieve a similar effect.

Keep Them Warm: Stack warmed tortillas in a cloth towel or a tortilla warmer to maintain their softness while you assemble the tacos.

Layer the Pork: Place a generous spoonful of the cooked adobada pork onto each warm corn tortilla.

Add Toppings: Top with finely diced white onion, fresh cilantro, and a few pineapple chunks. These toppings add brightness, crunch, and subtle sweetness that complement the savory pork.

Garnish and Serve: Serve immediately with lime wedges on the side. A squeeze of fresh lime juice just before the first bite enhances all the flavors and brings everything together.