Prepare the Marinade:

Soak the Pasilla and Guajillo chiles in hot water until they are softened, which should take about 10 minutes. Once soft, remove the chiles from the water and discard the soaking liquid.

In a blender or food processor, combine the softened chiles, garlic, achiote powder, cumin, and cloves. Blend until smooth.

Pour the mixture into a saucepan, add vinegar, and bring to a boil. Reduce the heat and simmer until the mixture becomes a thick paste. Allow it to cool.

Marinate the Pork:

With the chile paste now cooled, apply it generously over the thinly sliced pork, ensuring each piece is well coated.

Stack the marinated pork in a dish, cover, and refrigerate. Allow the pork to marinate for at least 8 hours, or overnight for best results.

Cook the Pork and Pineapple:

When ready to cook, heat a large skillet or grill to medium-high heat.

If using a skillet, add the marinated pork slices and diced pineapple. Cook, stirring occasionally, until the pork is thoroughly browned and cooked through, about 7 to 10 minutes.

If grilling, cook the pork and pineapple rings or wedges directly on the grill, turning once, until the pork is cooked and the pineapple is charred, about 7 to 10 minutes on each side.

Assemble the Tacos:

Warm the corn tortillas on the skillet or grill for a few seconds on each side to make them pliable.

Place a spoonful of the cooked pork and pineapple mixture onto each tortilla.

Garnish with diced onion, chopped cilantro, and a squeeze of lime juice.

Serve:

Serve the tacos immediately while hot, accompanied by extra lime wedges on the side for guests to add as per their taste.