Chiapas-Style Pork Tacos

Ingredients:

Chiapas-Style Pork
3 ancho chile peppers, stemmed and seeded
2 plum tomatoes
1 small onion
2 tbsp apple cider vinegar
6 allspice berries
3 cloves garlic
2 bay leaves
2 clove spice (whole)
1 piece (1-inch) cinnamon stick
1 sprig thyme
1 tsp salt
2 tbsp vegetable oil
1 1/2 lbs pork tenderloin, cut into 2-inch chunks

Charred Red Onion Salsa
1 large red onion, cut into ½-inch-thick rounds
1/4 cup freshly squeezed lime juice
2 tbsp finely chopped cilantro
1/2 tsp salt
1/2 tsp black pepper

Tacos
8 Flour Tortillas
2 cups shredded lettuce
4 radishes, thinly sliced
1/3 cup finely chopped onion
3 jalapeño peppers, halved, grilled and thinly sliced
1 white onion, cut into ¼-inch-thick rounds and grilled

how to make it:

Step 1: Prepare Chiapas-Style Pork

Preheat oven to 350°F.

In medium bowl, soak ancho peppers in 3/4 cup boiling hot water for 10 to 15 minutes or until softened (reserve soaking liquid).

Transfer ancho peppers and soaking liquid to blender. Add tomatoes, onion, vinegar, allspice, garlic, bay leaves, clove spice, cinnamon, thyme and salt. Purée until smooth and blended; strain sauce (discard solids).

Heat oil in ovenproof saucepan or Dutch oven set over medium-high heat. Add ancho sauce and bring to a boil. Add pork; return to a boil. Cover the skillet with a lid or tightly with foil. Transfer to oven.

Bake for 40 to 45 minutes or until pork is cooked through and tender. If sauce is thin, transfer pork to a plate, then bring sauce to a boil over medium-high heat. Cook, stirring occasionally, for 8 to 10 minutes or until sauce thickens. Return pork to sauce.

Step 2: Prepare Charred Red Onion Salsa

Preheat grill to high heat; grease grates well.

Grill onion rounds, turning once, for 4 to 6 minutes or until well grill-marked. Let cool completely. Dice onion and transfer to small bowl. Toss with lime juice, cilantro, salt and pepper.

Step 3: Warm Tortillas

Warm tortillas according to package directions.

Step 4: Assemble Tacos

Divide pork among warm tortillas. Garnish with lettuce, radishes and fresh onion as desired. Serve with grilled jalapeño, grilled onion and Charred Red Onion Salsa.

Tip: Substitute pork tenderloin with pork shoulder or butt, extending the cooking time as needed to cook meat until very tender.