Start by rehydrating the dried chiles. Place them in a bowl, pour over the boiling water, and let them soak for about 15 minutes. Once softened, remove the stems and seeds, and toss them into a blender.

Add the garlic, onion, red wine vinegar, salt, cumin, coriander, smoked paprika, and lime juice to the blender. Blend until smooth to create your marinade.

In a large bowl, combine the diced pork with your freshly blended marinade. Make sure every piece of meat is coated. Cover and let it marinate in the fridge for at least an hour, but ideally overnight. The longer it marinates, the more flavorful it gets!

Heat the toasted sesame oil in a large pot or Dutch oven over medium heat. Add your marinated pork and cook until browned, about 10–12 minutes. Pour in any remaining marinade, cover, and let it simmer for roughly 45 minutes to an hour. You want the pork to be tender and juicy.

While the pork cooks, warm your corn tortillas on a skillet or grill for a minute on each side. A lightly toasted tortilla makes all the difference!

Once your pork is done, it's time to build those tacos. Use two tortillas per taco for extra durability. Divide the pork evenly among the tortillas. Add your favorite toppings—cilantro, onions, salsa, or even avocado!

Plate up your tacos and serve them immediately with lime wedges on the side for that extra zing. Now, gather your family or friends and enjoy each bite together.