Chipotle pork tacos

1. In a food processor (or blender) puree the chilies, coarsely chopped onions, lime juice, and 1 cup of cilantro. For the salsa, transfer 1/2 cup of the puree to a small bowl and mix with 2 TBS water. Season with salt and set aside.

2. Coat the pork tenderloin with the remaining puree. Prepare your grill to medium high heat. Make sure the tenderloin is brought to room temp.

3. Season the pork with salt and rub on some olive oil and grill for roughly 15 minutes or until the internal temp reaches 130 degrees. Let stand for 5 minutes.

4. Meanwhile, grill the tortillas for a minute or two per side. In another small bowl, mix the finely chopped onions and the remaining 1/4 cup cilantro. At this point, I added chopped tomato as well to form a pico de gallo. Also sliced up some avocado.

5. Thinly slice the pork and transfer to a serving platter – make sure to include all those carving juices! Serve with the warm tortillas, salsa, and cilantro-onion mixture.