Toast the cumin and guajillo chillies in a hot pan. Rehydrate the guajillo chillies in hot water and grind the cumin to a powder.

Blend the guajillo chillies, ancho chillies, cumin, cinnamon, salt, vinegar, sugar, garlic and juice from the pineapple tin (save the pinapple for a salsa). Loosen with water if needed so that the mixture can be spread over the pork easily.

Cut the pork into 1cm slices and rub in the marinade. Leave in the fridge overnight.

The next day push the slices onto skewers, pushing the meat together so that they are packed on.

Smoke the skewers for 2 hours at 100°C and then finish off by grilling to get a nice char.

Serve in warmed masa tortillas, along with a pineapple relish (pineapple, jalepeños, sweetcorn, vinegar and a bit of sugar) and corriander.