Grilled Adobo Pork Tacos

From 'Mexico The Cookbook' by Margarita Carrilo Arronte

A perfect Taco Tuesday treat, the puree used on these tacos captures the essence of Mexican flavours, which marinates into the pork to enevolp the cuts in a true taste of Mexico.

Ingredients:

• 5 guajillo chillies, dry-roasted
• 4 ancho chillies, dry-roasted
• 6 cloves garlic, dry-roasted
• 4 tbsp apple cider vinegar
• ½ tsp dried oregano
• 10 black peppercorns
• 1 small cinnamon stick
• 1 clove
• 1 boneless pork loin, around 1.2kg
• Salt
  • To Serve
• 12 small spring onions, white parts only
• 12 mild red chillies
• 2-3 tbsp corn oil
• 18 corn tortillas
• 4 limes, quartered
• 2 avocados, peeled, pitted, and sliced
• Guacamole
• Pico de Gallo salsa

Recipe:

1. Put the chillies in a bowl, add enough hot water to cover, and soak for 15 minutes. Drain the chillies and reserve the soaking liquid.
2. Put the chillies, garlic, vinegar, oregano, peppercorns, cinnamon, clove, and a pinch of salt into a blender and process to a thick, smooth puree. Add a little of the reserved soaking liquid if needed.
3. With a sharp knife, slice the pork in half horizontally without cutting all the way through and open out like a book.
4. Rub the chilli mixture all over it and close it up to its original shape.
5. Put the meat into a plastic bowl and add the remaining chilli mixture. Cover it with clingfilm and leave it to marinate in the fridge for at least 2 hours.
6. Preheat the grill, and grill the meat for 20 minutes, util cooked through.
7. Add the spring onion and chilli to the grill rack about 10 minutes before the end of the cooking time, and grill until they are just beginning to char, then cook them in a frying pan until golden brown.
8. Transfer the pork to a plate.
9. Heat the oil in a frying pan over a medium heat. Add the tortillas, one at a time, turning once, until they are hot on both sides; then place them in a tortilla warmer.
10. Serve the hot tortillas with the pork, spring onions, chillies, lime wedges, avocado slices, guacamole, and salsa.