Ingredients
- 1 (2-ounce) package dried mild New Mexico chiles, divided
- 2 teaspoons cumin seeds
- 1 tablespoon dried oregano
- 3 garlic cloves
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 (3/4-pound) pork tenderloins
- 1 (8-ounce) container sour cream
- Cucumber-Radish Salsa
- 24 corn or flour tortillas, warmed
- Garnishes: lime wedges, fresh cilantro
Description
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