Adobo Grilled Pork Tacos With Cucumber Radish Salsa

Directions

1. Slice chiles in half lengthwise. Remove and throw away stems and seeds. Place chiles in a bowl, and add in boiling water to cover. Let stand 20 min or possibly till chiles are softened. Drain chiles, reserving liquid.
2. Cook cumin seeds in a skillet over medium heat 30 seconds. Add in oregano, and cook, stirring constantly, 30 seconds or possibly till cumin is toasted.
3. Process cumin mix, soaked chiles, 1 c. reserved liquid, garlic, and next 4 ingredients in a blender or possibly food processor till smooth, adding more reserved liquid if needed.
4. Place pork in a shallow dish or possibly heavy-duty zip-top plastic bag. Pour half of chile mix over meat. Cover or possibly seal, and refrigeratefor 30 min. Remove pork from marinade, discarding marinade.
5. Stir together lowfat sour cream and 1/2 c. Cucumber-Radish Salsa; cover and refrigeratetill ready to serve.
6. Grill pork, covered with grill lid, over medium-high heat (350 to 400 degrees), turning occasionally and basting with reserved chile mix, 20 min or possibly till a meat thermometer inserted into thickest portion registers 160 degrees. Remove from grill; let stand 10 min.
7. Coarsely chop pork. Serve in hot tortillas with remaining Cucumber-Radish Salsa and lowfat sour cream mix. Garnish, if you like.
8. This recipe yields 24 servings.