A Mexican dish consisting of pork marinated in dried chiles, pineapple and spices then roasted and served on tortillas. This version the pork is oven roasted instead of roasted on a spit grill.
Place the dried chiles in a large bowl and cover with hot water. Allow to soak for 20 minutes.
Make the Marinade: Add the softened chiles, onion, garlic, pineapple, lime juice, oregano, salt, cumin, and achiote powder to a blender and blend until smooth.
Place the pork in a container, pour the marinade over top and rub it all over the pork. Cover the container and allow the pork to marinate in the fridge for 1 hour.
Take the pork out of the fridge and preheat the oven to 425°F.
Place a baking rack over a roasting pan or baking sheet and lay the pork on the rack. Roast in the oven for 45 to 50 minutes or until an internal temperature of about 145°F.
Take the pork out of the oven and let rest for 10 minutes.
Slice the pork into thin slices and serve on warm tortillas topped with diced onion, salsa, fresh cilantro, and fresh lime juice.
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