Categories: Mexican
Ingredients
- 8 dried cascabel chiles, seeds removed
- 3 ancho chiles, seeds removed
- 3 dried guajillo chiles, seeds removed
- 3 pasilla chiles, seeds removed
- 6 red jalapenos, halved, seeds removed
- 6 garlic cloves
- 4 corn tortillas, plus more, warmed, for serving
- 1 tsp Mexican or Italian oregano
- 1/2 tsp cumin seeds
- 3 whole cloves
- 1 tsp allspice berries
- 2 cups fresh orange juice
- 1/2 cup Kosher salt
- 2 pork tenderloins (about 2 lbs total), trimmed
- Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde (see recipes)
- lime wedges
Directions
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Preheat oven to 500. Roast cascabel, ancho, guajillo and pasilla chiles on a rimmed baking sheet until completely blackened, about 5 minutes. Transfer to a large bowl and pour in cold water to cover; let sit 30 minutes to soften. Drain.
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Meanwhile, roast jalapenos, garlic, and 4 tortillas on a clean rimmed baking sheet until blackened and charred, 12-15 minutes.
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Heat a dry small skillet over medium-high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute. Transfer oregano and cumin to a small bowl. Char cloves and allspice, tossing often, until black and ashy, about 4 minutes.
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Puree softened chiles, tortillas, jalapenos, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place pork in a large bowl and pour adobo over . Cover and chill at least 6 hours and up to 12 hours.
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Remove pork from adobo, leaving as much paste on meat as possible, and let sit at room temp 1 hour.
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Prepare a grill for medium-low heat. Grill pork, turning once after first 20 minutes, until it reaches 145, 35-45 minutes. Transfer to a cutting board and let rest 15 minutes before thinly slicing.
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Serve pork with tortillas, guac, Grilled Salsa Roja, Avocado-Tomatillo salsa verde and lime wedges.