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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.
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2
Put the toasted chilies in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 15 minutes.
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3
Using a sharp knife, make a deep slit down the length of the tenderloins and open them up so they lay flat.
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4
With the smooth side of a mallet, pound the pork between two pieces of plastic to a 1/4-inch thickness.
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5
Transfer to a platter.
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6
In a blender, combine the toasted chilies, vinegar, oregano, 2 tablespoons of oil, salt, and pepper, and puree to form a paste.
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7
Rub the paste on both sides of the pork.
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8
Cover with plastic wrap and refrigerate overnight.
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9
Preheat grill or ridged grill pan.
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10
Brush grill grates with a little oil to prevent meat from sticking.
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11
Scrape off excess chili paste from pork and grill for 2 minutes per side.
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12
Remove to cutting board and let rest for 2 minutes.
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13
Slice into 1/4-inch pieces.
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14
Heat a large dry skillet over a medium flame.
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15
Warm the tortillas for 30 seconds on each side, until toasty and pliable.
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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.
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17
Drizzle 1 1/2 teaspoons of salsa on top of each taco and garnish with lime wedges.
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18
Note: Guajillo chili is the dried form of the fresh mirasol chili.
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19
Can be found at Latin markets.
