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Adobo Grilled Pork Tacos with Cucumber-Radish Salsa

Ingredients :
1	pkt	dried mild New Mexico chiles - (2 oz) divided
2	tsp	cumin seeds
1	tbl	dried oregano
3	x	garlic cloves
2	tbl	cider vinegar
1	tsp	sugar
1/4	tsp	salt
1/4	tsp	ground red pepper
2	x	pork tenderloins - (12 oz ea)
1	ct	sour cream - (8 oz)
		Cucumber-Radish Salsa (see recipe)
24	x	corn or flour tortillas warmed
GARNISHES
		Lime wedges
		Fresh cilantro

How to cook :

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.
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 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.
Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.
Grill pork, covered with grill lid, over medium-high heat (350 to 400 degrees), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
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.
This recipe yields 24 servings.

Tags : Pork Sandwiches Meats Tubers Root Vegetable Warm