1Roast the Pablano and serano chilis. Cool on towel. After cooling peel and de-seed (unless you dont care if seeds are in the marinade). Dice chili and put into blender or food processor with all ingredients except the pork.
2After all ingredients are smooth and well blended, taste, you make want more salt. This was a "feel" as you go recipe.
Rub pork strips with salt and pepper for a few seconds. make sure that all the meat is seasoned.
3Put pork into a zip-lock bag and pour marinade over meat. Press all the air out and massage the marinade into meat. You can leave in fridge for a few hours or overnight. Just depends on how deep a flavor you want on you meat.
4Drain off excess marinade. Heat skillet or deep frying pan. This needs to be really hot or the meat will poach and not fry. Poaching will make the strips tuff(regardless of the lime in marinade). You want a nice golden sear on all the meat.
5Stuff in tortilla of your choice. These are filling I hardly ever make a side. But if you need or want to, I always choose my grandmas sopa.