– Dry toast the dried anchos, guajillos and chiles de arbol. Cool, then remove stems and seeds. Set into a bowl and cover with hot water.– Drain the water and add the rehydrated peppers to a large food processor.
– Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt. Process until smooth.
– Heat your grill to medium-high heat and lightly oil the grates. Alternatively, you can make this indoors in a grill pan on the stove top.– Shake off excess marinade and grill the pork until cooked through.
– Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.