| 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 | | 14 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 |
| | 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. |
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