Adobo Grilled Pork Tacos with Cucumber-Radish Salsa
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
2 oz dried mild New Mexico chiles, divided
2 tsp cumin seeds
1 Tbsp dried oregano
3 garlic cloves
2 Tbsp cider vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
2 (3/4-lb) pork tenderloins
1 (8 oz) container sour cream
24 corn or flour tortillas, warmed
Garnishes: lime wedges, fresh cilantro
Cucumber-Radish Salsa:
1 (6-oz) package radishes, grated
2 cucumbers, peeled, seeded and chopped
1 small onion,minced
2 Tbsp chopped fresh cilantro
1/4 cup lime juice
1/2 tsp salt
1/4 tsp ground red pepper
Garnish: whole radish
Instructions:
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°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. 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.
Cucumber-Radish Salsa:
Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired.
Makes 24 servings.
From Southern Living, September 2001.