Soak the chiles in warm water. Cut the 1/4 pineapple into small cubes (if the pineapple is large, fill a 1/2 liter container to the top with chopped pineapple). Squeeze the oranges until you have 2 cups (1/2 liter) of orange juice.

In a blender, add the onion, garlic, thyme, oregano, soaked chiles (without the soaking water), cloves, half of the chopped pineapple, orange juice, and salt. (Add the orange juice gradually, not all at once.) Blend everything until smooth.

Strain the blended mixture to remove the solids, keeping only the liquid marinade. If the marinade is warm, let it cool. Once cool, coat each steak (all 2 1/4 pounds) thoroughly with the marinade. Place the steaks in a deep dish, making sure they are well covered, and let them marinate overnight or at least 4 hours before cooking.

Use the extra onions for caramelizing, and cut any leftover pineapple into cubes to caramelize as well. You can combine the caramelized onions and pineapple with the meat in the tacos or serve them as you like.

Cook the marinated steaks in a skillet with oil.