Roast, deseed, and clean the guajillo chilis, then soak them in boiling salted water until they soften. Blend the chilis, achiote, and pineapple juice.

Heat olive oil in a saucepan and thoroughly brown the pineapple cubes, diced onion, and whole peeled garlic.

Add the blended mixture to the ingredients and cook on low heat for about 15 minutes. Blend the preparation again, strain, and set aside.

Season the pork with salt and pepper, and marinate with the previous mixture for at least 2 hours. Form the meat into a spit and cook.

Slice the meat and make tacos with warm tortillas. Serve with your choice of salsas, limes, and fresh pineapple mixed with onion, serrano chili, salt, pepper, and lime.