Adobo Grilled Pork Tacos With Cucumber-Radish Salsa

1. 1

   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.

2. 2

   Cook cumin seeds in a skillet over medium heat 30 seconds. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   Grill pork, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160u00b0. 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.

* Per serving · 4 servings · Values may vary.

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