• 2 ea pork tenderloin, silver-skin removed
  • 1 ea dried guajillo chile pepper, stem and seeds removed
  • 1 ea dried pasilla chile pepper, stem and seeds removed
  • ¼ onion, finely chopped
  • 3 oz pineapple juice
  • 1 ½ Tbsp white vinegar
  • 2 cloves garlic, peeled
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp chipotle in adobo sauce
  • 2 tsp salt
  • 1 Tbsp vegetable oil
  • 24 small corn tortillas
  • 3 ea limes, cut into wedges
  • 2 avocados, sliced
  • 1 bunch radishes, sliced
  • ¼ cup chopped cilantro
  • 2 limes, quartered


Starting at the tail end, slice the pork on a sharp bias, into ¼-inch thick pieces. Boil the chiles in enough water to cover, until soft and drain. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle and salt and blend until smooth. Combine pork and sauce, cover and refigerate for 1-4 hours.

Preheat gas or charcoal grill. Cook port for 30-45 seconds per side and transfer to a warm platter. Serve with warm tortillas, avocado, radish, cilantro and limes.

GnarlyHead_recipe_bottleshots Cab