1. 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. 2. Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes. 3. Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat. 4. With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness. 5. Transfer to a platter. 6. In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste. 7. Rub the paste on both sides of the pork. 8. Cover with plastic wrap and refrigerate overnight. 9. Preheat grill or ridged grill pan. 10. Brush grill grates with a little oil to prevent meat from sticking. 11. Scrape off excess chili paste from pork and grill for 2 minutes per side. 12. Remove to cutting board and let rest for 2 minutes. 13. Slice into 1/4-inch pieces. 14. Heat a large dry skillet over a medium flame. 15. Warm the tortillas for 30 seconds on each side, until toasty and pliable. 16. To make the tacos, stack 2 warm tortillas, lay about 4 ounces of pork down the center, and sprinkle with some onion and cilantro. 17. Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges. 18. Note: Guajillo chili is the dried form of the fresh mirasol chili. 19. Can be found at Latin markets. ---------------------------------------------------------------------------
Nutrition
Ingredients
