INGREDIENTS

• 2 pork tenderloin, 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. 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.