Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	2		stemmed seeded	-	-	-	-
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
mexican oregano	1	teaspoon	dried	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
extra virgin olive oil				-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
corn tortilla	16			-	-	-	-
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime	2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.