Remove the seeds from the 10 guajillo chiles, rinse them, and bring them to a boil. Once boiling, turn off the heat and add the achiote paste in pieces to the same water. Set aside.

While it cools, peel the pineapple and remove the core. Slice half into strips and set aside. Cut the other half into small cubes and refrigerate. Cut the core into small pieces and blend well to make pineapple juice—you’ll need 1 cup. Set everything aside for later.

In a large baking dish, spread a layer of adobo, then layer the pork and beef steaks, alternating and covering each layer with more adobo. Continue layering until all the meat is used.

Bake at 350°F (180°C) for 1 hour and 30 minutes. You can cover with foil, but I like the top to get a little crispy, so I remove the foil 20 minutes before it’s done.

Pineapple salad: Finely chop 1/2 onion and place in a glass bowl. Add the juice of 2 limes and 1/2 teaspoon salt. (If you like it spicy, you can add sliced habanero chile at this step.) Set some aside without chile for those who prefer it mild. After 3 minutes, add the reserved pineapple cubes and mix.

In a blender, add the following in order: 3 tomatillos (quartered), 1/8 onion, half the avocado (in pieces), 1 teaspoon vinegar, a splash of water, juice of 1 lime, chopped cilantro stems (about 1 cm pieces), 1/2 tablespoon salt, and the rest of the avocado.

Chop the cooked meat, heat the tortillas, and serve! Enjoy with your mom! This recipe makes enough for a taco party for about 10 people, with generous servings.