Adobo Grilled Pork Tacos with Cucumber-Radish Salsa

Ingredients

• 2 ounce mild new mexico chiles dried divided
• 2 tablespoons cider vinegar 
• 2 teaspoons cumin seeds 
• 24  flour tortillas warmed
• 3  garlic cloves 
• 0.3 teaspoon ground pepper red
• 24 servings garnishes: lime wedges fresh
• 1 tablespoon oregano dried
• 1.5 pound pork tenderloins 
• 24 servings cucumber-radish salsa 
• 0.3 teaspoon salt 
• 8 ounce cup heavy whipping cream sour
• 1 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan
• blender
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Slice chiles in half lengthwise.
2. Remove and discard stems and seeds.
3. Place chiles in a bowl, and add boiling water to cover.
4. Let stand 20 minutes or until chiles are softened.
5. Drain chiles, reserving liquid.
6. Cook cumin seeds in a skillet over medium heat 30 seconds.
7. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.
8. 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.
9. Place pork in a shallow dish or heavy-duty zip-top plastic bag.
10. Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes.
11. Remove pork from marinade, discarding marinade.
12. Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.
13. Grill pork, covered with grill lid, over medium-high heat (350 to 400), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 16
14. Remove from grill; let stand 10 minutes. Coarsely chop pork.
15. Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture.
16. Garnish, if desired.