To hydrate the chiles, soak them in a bowl with warm water for 10 minutes, Drain and discard the water.

In a blender, combine hydrated chiles, achiote paste, garlic cloves, vinegar, orange juice, salt and pepper. Blend until all ingredients are combined and consistency paste like. Set aside.

Place a slice of pork between two sheets of plastic wrap. Using a meat mallet, gently flatten meat until it is very thin, about ¼-inch thick. Pound and flatten the remaining slices of meat.

Lightly coat a baking pan with oil. Place a couple of slices of meat on the greased pan. Season with salt and pepper. Spread adobo paste on meat until fully covered.

Add 3 slices of bacon over the pork layer then top with a couple slices of pineapple. Repeat the layers until you use up all of the meat, bacon and pineapple.

Place in the refrigerator and let the meat marinate for 2 hours.

Pull meat out from the refrigerator and let it sit at room temperature for 30 minutes. Preheat oven to 375ºF.

Drizzle meat with a little oil and roast until cooked through in the center, about 40 to 50 minutes.

Once cooked thru, let it rest 10 minutes then transfer the entire stack to a cutting board. Do not discard of the oil left on the baking pan. This deliciousness t will be used to heat the tortillas. Starting from one side of the neat stack, thinly slice downwards so you get all the layers together, cooked strips of pork, bacon and pineapple.

Using a pastry brush, brush on leftover oil from the pan to both sides of a tortilla. Place tortillas on a warm pan over medium-high heat until warmed through.

Make tacos using sliced meat, onion, cilantro, cooked pineapple, and a squeeze of lime juice.