INGREDIENTS
- 2 pork tenderloins, silver skin removed
- 1 dried guajillo chile pepper, stem and seeds removed
- 1 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 limes, cut into wedges
- 2 avocados, sliced
- 1 bunch radishes, sliced
- ¼ cup chopped cilantro
- 2 limes, quartered
DIRECTIONS
Starting at the tail end, slice the pork on a sharp bias into ¼-inch thick pieces. Add enough water to cover the chiles and boil them until soft. Once soft, drain them. In a blender, combine the chiles, onion, pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt then blend until smooth. Combine pork and sauce. Cover and refrigerate 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.