Step 1

Dried chiles: Use either 2 ancho chiles and 1 guajilo or just 2-3 guajilos if you cannot find ancho. If you want you can remove the seeds. Boil water and pour over the chiles and allow them to rehydrate for around 10 minutes.

Step 2

Make marinade: Put the rehydrated chiles in a food processor, along with all the other marinade ingredients and process until smooth. Pour the marinade into a pot and bring to a boil for around 5 minutes. This is important as it breaks some of the enzymes in the fresh pineapple, which could eventually turn your meat into mush. Turn off the heat and let it cool to room temperature.

Step 3

Marinate meat: Combine marinade with sliced chicken or pork. Marinate the meat for no more than an hour - the pineapple still has a lot of enzymes which tenderizes meat. Heat a pan to medium high and fry the meat until the meat is cooked through (5-7 minutes).

Step 4

Pineapple salsa: Cut the pineapple into small cubes, mix with chopped cilantro, cinnamon, cumin, oregano and maybe some fajitas spice if you have it on hand.

Step 5

Assemble: top small corn tortillas with the cooked meat, minced shallot onion and cilantro, sour cream and pineapple salsa. Finish off with a drizzle of lime juice. You can also add in a little salsa verde, although I find the homemade pineapple salsa much more important than the salsa verde.