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Adobo Grilled Pork Tacos with Cucumber-Radish Salsa

Prep time 15 mins
Cook time 20 mins
Other time 1 hr
Yield 24 servings

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

How to Make It

  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.