-
1
Preheat a grill or grill pan.
-
2
Season the pork loin with salt and pepper.
-
3
In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste.
-
4
Rub the paste all over the pork.
-
5
Cover and refrigerate for 2 hours.
-
6
Place the onion and the corn on the grill and grill until tender and slightly charred.
-
7
Remove and set aside.
-
8
With a knife, remove the kernels from the corn.
-
9
Remove the pork from the refrigerator and place on the grill.
-
10
Grill to medium, about 4 minutes per side.
-
11
Remove from the grill and slice into thin slices.
-
12
Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften.
-
13
Place 4 corn tortillas on a flat surface.
-
14
Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos.
-
15
Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos.
-
16
Top with another tortillas and press down firmly with your hands on each stack.
-
17
Brush the tops of each stack with some of the canola oil and place on a baking sheet.
-
18
Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown.
-
19
Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.
