Ingredients:

• For pork:
• 1 kilo/2.2 pounds boneless pork meat – either shoulder or loin, cut into 1-1/2 inch slices
• 1 ripe pineapple,
• 10 dry pasilla chilies, tops and seeds removed
• 10 dry guajillo chilies, tops and seed removed
• ½ head of garlic, cloves peeled
• 1 cup white vinegar
• 1 cup water
• ¼ tablespoon ground cumin
• ½ teaspoon ground cloves
• Salt to taste
• To serve:
• 25 small fresh corn tortillas
• Cilantro
• Onion, chopped
• Lime wedges
  
• Green and red salsa

Method:

1. Place the chilies in a pot with the vinegar and water.  Cover and cook over medium heat until chilies are soft, approximately 15 minutes.  Add more water as necessary.
2. Use a food processor to grind the cooked chilies plus cooking liquid, garlic, cumin and cloves to a thick paste.  Add salt to taste. 
3. Place puree back into pot and cook over low heat, stirring constantly, until mixture comes to a boil.
4. Remove from heat and cool completely.
5. When chili mixture is cool, paint it onto the pork slices and allow to marinate in the refrigerator for at least 6 hours.
6. If you have a spit, cook your pork the traditional way by stacking the meat in between pineapple slices and cooking over coals.  Otherwise, cook in the oven, interspersing pineapple slices with meat slices in a shallow baking dish.  Cook at 350F/180C until meat is done. 
7. Slice and serve as tacos with chopped onion, cilantro, red and green salsa.

Yield:  25 tacos