Adobo Grilled Pork Tacos With Cucumber-Radish Salsa
Ingredients
Makes 24 tacos / Prep: 15 min., Stand: 30 min., Chill: 30 min., Grill: 20 min.
- 1 2-ounce package dried mild New Mexico chiles
- 2 teaspoons cumin seeds
- 1 tablespoon dried oregano
- 3 garlic cloves
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper
- 2 ¾-pound pork tenderloins
- 1 8-ounce container sour cream
- Cucumber-Radish Salsa
- 24 corn or flour tortillas warmed
Garnishes:
- lime wedges
- fresh cilantro
Instructions
- Slice dried 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.
- Cook cumin seeds in a skillet over medium heat 30 seconds.
- Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.
- 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.
- Place pork in a shallow dish.
- Pour half of chile mixture over meat.
- Cover and chill 30 minutes.
- Remove pork from marinade, discarding marinade.
- Stir together sour cream and ½ cup Cucumber-Radish Salsa; cover and chill until ready to serve.
- 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 155°.
- Remove from grill; let stand 10 minutes until pork reaches 160°.
- Coarsely chop pork.
Notes / Tips / Wine Advice:
Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture. Garnish, if desired.