To prepare the marinade, remove the stems from the chillies and tear each chilli open. Shake out and discard the seeds, then tear the chillies into small pieces and set aside

Place a frying pan over a medium heat and add the cinnamon, clove, peppercorns, oregano and cumin seeds. Toast for 15 seconds until fragrant, then transfer to a spice grinder or pestle and mortar and grind to a fine powder

In the same pan, toast the torn chillies for 30 seconds until they start to smoke. Transfer to a bowl, cover with hot water and leave to soak for 20 minutes until soft and pliable

Add the unpeeled garlic cloves to the pan and toast until they begin to char and have softened slightly (about 8 minutes). Remove from the heat and leave until cool enough to handle, then peel and discard the skins

Drain the chillies and place them in a blender with the ground spices, garlic cloves, vinegar, achiote and orange juice. Blitz to a puree, then massage the mixture into the pork steaks. Cover and leave in the fridge overnight to marinate

The next day, light a barbecue and wait for the coals to turn white

To make the salsa, place all the ingredients in a blender and mix until smooth. Set aside until ready to serve

Grill the pork steaks until almost blackened on one side, then flip – you want the meat to be very charred. After 3–5 minutes the pork will be cooked and you can set it aside to rest

Meanwhile, warm the tortillas in a dry pan until soft and place inside a damp tea towel to keep warm

To serve, slice the pork steaks against the grain into small pieces, then place in a bowl and pour over any resting juices. Assemble the tacos by placing a large spoonful of meat in a tortilla, followed by a dollop of salsa, a sliver of pineapple and the onion and coriander. Squeeze over a little lime juice and enjoy