Prep 30 mins
Cook 30 mins
from "La Comida del Barrio" by Aaron Sanchez. Needs to refridgerate overnight.
- 2 guajillo chilies, stemmed and seeded (See Note)
- 2 (1 lb) pork tenderloin
- 1 tablespoon white vinegar
- 1 teaspoon dried Mexican oregano
- 2 tablespoons extra virgin olive oil, plus
- more extra virgin olive oil, for coating the pan
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 16 corn tortillas
- 1 medium white onion, chopped
- 1⁄2 cup chopped cilantro
- 2 limes, cut in wedges,for serving
- Bring 1 cup of water to a boil, in a dry cast-iron skillet, toast the chilies over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch.
- Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
- Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
- With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
- Transfer to a platter.
- In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
- Rub the paste on both sides of the pork.
- Cover with plastic wrap and refrigerate overnight.
- Preheat grill or ridged grill pan.
- Brush grill grates with a little oil to prevent meat from sticking.
- Scrape off excess chili paste from pork and grill for 2 minutes per side.
- Remove to cutting board and let rest for 2 minutes.
- Slice into 1/4-inch pieces.
- Heat a large dry skillet over a medium flame.
- Warm the tortillas for 30 seconds on each side, until toasty and pliable.
- To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro.
- Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
- Note: Guajillo chili is the dried form of the fresh mirasol chili.
- Can be found at Latin markets.