Stem and seed the dried chiles; transfer to a large bowl; pour enough boiling water over the chiles to just cover them. Top with a plate or lid weighted down with a soup can or something similar to keep chiles submerged. Soak for 30 minutes, drain, and set aside, reserving the (strained) soaking liquid.

In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, purée the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooch consistency.

In a large bowl, add the reduced orange juice, puréed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.

When ready co cook, remove the pork from the marinade and drain well. In a large, heavy skillet, hear the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.

Salsa:

Cook the pineapple slices over low heat in batches, turning once, until caramelized on both sides. Cut into ¼ inch dice. Mix the pineapple, chile, bell pepper, cilantro, and lime juice; serve at once.