Step 1

Add sesame oil to a cast-iron skillet and allow the pan to get hot over medium-high heat. Toast chiles in the pan with unpeeled garlic cloves and chopped onions. Stir until charred but not burned.

Step 2

Remove stems from the chiles, then add them to a blender. Pour 2 cups of boiling water over the chiles and soak them for 15 minutes. Once cool, add the peeled garlic, onions, red wine vinegar, salt, cumin, and coriander. Blend until smooth.

Step 3

Dice pork into small pieces, remove and discard excess fat. Leave some of the fat on for added flavor. Add diced meat into a large bowl.

Step 4

Pour 1 cup of chile sauce over the meat. Leave the rest to serve on the side with tortilla chips. Add Shawarma seasoning, salt, dried oregano, and ¼ cup pineapple juice (optional). Mix until the meat is covered with the marinade then transfer the mixture into a large ziplock bag. Refrigerate for at least a few hours.

Step 5

Heat a cast-iron skillet for a few minutes until very hot. Sear marinated pork, working in batches; do not overcrowd. Sauté for a few minutes or until the meat has a nice crispy exterior and is cooked through.

Step 6

Char corn tortillas over a gas flame or in a hot cast-iron skillet or comal. Fill with Adobada, cheese, diced onions, sliced avocados, diced cilantro or Italian parsley, and chopped pineapple.