Adobo Grilled Pork Tacos with Cucumber-Radish Salsa |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
1 (2-ounce) package dried mild new mexico chiles, divided |
2 teaspoons cumin seeds |
1 tablespoon dried oregano |
3 garlic cloves |
2 tablespoons cider vinegar |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
2 (3/4-pound) pork tenderloins |
1 (8-ounce) container sour cream |
cucumber-radish salsa |
24 corn or flour tortillas, warmed |
garnishes: lime wedges, fresh cilantro |
Directions:
1. Slice chiles in half lengthwise. Remove and discard stems and seeds. Place chiles in a bowl, and add boiling water to cover. Let stand 20 minutes or until chiles are softened. Drain chiles, reserving liquid.
2. Cook cumin seeds in a skillet over medium heat 30 seconds. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.
3. Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.
4. Place pork in a shallow dish or heavy-duty zip-top plastic bag. Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes. Remove pork from marinade, discarding marinade.
5. Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.
6. Grill pork, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from grill; let stand 10 minutes. Coarsely chop pork. Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture. Garnish, if desired.
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