Adobo Grilled Pork Tacos with Cucumber-Radish Salsa

Name: Adobo Grilled Pork Tacos with Cucumber-Radish Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Mexican
Ingredients: 57 grams package dried mild New Mexico chiles, divided; 2 Tbsps cider vinegar; 2 teaspoons cumin seeds; 24 corn or flour tortillas, warmed; 3 garlic cloves; 0 teaspoons ground red pepper; 24 servings Garnishes: lime wedges, fresh cilantro; 1 Tbsp dried oregano; 680 grams pork tenderloins; 24 servings Cucumber-Radish Salsa; 0 teaspoons salt; 227 grams sour cream; 1 teaspoon sugar

The recipe Adobo Grilled Pork Tacos with Cucumber-Radish Salsa could satisfy your Mexican craving in about 35 minutes. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 5g of fat, and a total of 158 calories. This recipe serves 24. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up cream, garnishes: lime wedges, flour tortillas, and a few other things to make it today.

Instructions

Slice chiles in half lengthwise.

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Chili Pepper

Remove and discard stems and seeds.

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Seeds

Place chiles in a bowl, and add boiling water to cover.

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Chili Pepper

Water

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Bowl

Let stand 20 minutes or until chiles are softened.

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Chili Pepper

Drain chiles, reserving liquid.

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Chili Pepper

Cook cumin seeds in a skillet over medium heat 30 seconds.

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Cumin Seeds

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Frying Pan

Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

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Oregano

Cumin

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.

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Chili Pepper

Garlic

Cumin

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Food Processor

Blender

Place pork in a shallow dish or heavy-duty zip-top plastic bag.

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Pork

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Ziploc Bags

Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes.

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Chili Pepper

Meat

Remove pork from marinade, discarding marinade.

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Marinade

Pork

Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.

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Sour Cream

Cucumber

Radish

Salsa

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 16

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Chili Pepper

Meat

Pork

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Kitchen Thermometer

Grill

Remove from grill; let stand 10 minutes. Coarsely chop pork.

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Pork

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Grill

Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture.

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Sour Cream

Tortilla

Cucumber

Radish

Salsa

Garnish, if desired.

Equipment

Ingredients

Servings:

57grams

package dried mild New Mexico chiles, divided 2Tbsps

cider vinegar 2teaspoons

cumin seeds 24

corn or flour tortillas, warmed 3

garlic cloves 0teaspoons

ground red pepper 24servings

Garnishes: lime wedges, fresh cilantro 1Tbsp

dried oregano 680grams

pork tenderloins 24servings

Cucumber-Radish Salsa 0teaspoons

salt 227grams

sour cream 1teaspoon

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Lemelson Meyer Vineyard Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 47 dollars.