Pineapple Pork Tacos

Boil 2 cups of water in a medium-sized saucepan over high heat. Add guajillo and pasilla chiles to the boiling water, stirring occasionally. Once the chiles soften after about 10 minutes, transfer them to a plate and discard their stems and seeds.

In the meantime, coarsely chop half of an onion and set it aside for later use. Strain the pineapples, separating their juice from the fruit.

Transfer the softened guajillo and pasilla chiles, along with the chopped onion half, reserved pineapple juice, vinegar, garlic, and cumin to a food processor. Blend the mixture until it reaches a smooth consistency, taking about 2 minutes to do so.

Transfer the blended chile mixture back into a saucepan and heat it over high heat until it reaches a boil. Continue cooking the mixture for another 2 minutes, or until it loses its raw onion taste.

Season the chile paste with Adobo sauce and let it cool down.

In a large container or ziptop bag, combine the marinated pork cubes, cooled chile marinade, and reserved pineapple chunks. Refrigerate the mixture for at least 2 hours or up to 24 hours.

Heat oil in a large skillet over high heat. Remove the pork and pineapples from their marinade, discarding it in the process. Add the pork and pineapples to the skillet and cook them in batches until they turn dark golden brown on all sides and are cooked through, taking about 15 minutes to do so. Transfer the cooked pork mixture to a large serving plate.

Meanwhile, finely chop the remaining onion half and transfer it to a bowl with cilantro. Serve the pork and pineapple mixture in warm tortillas, garnished with cilantro, onions, and limes.