Name: Grilled Pork Tenderloin in Charred-Chile Adobo
Yield: 8 Servings
Ingredients: 8 dried cascabel or 2 pasilla chiles, seeds removed; 3 ancho chiles, seeds removed; 3 dried guajillo chiles, seeds removed; 3 pasilla chiles, seeds removed; 6 red jalapeños or Fresno chiles, halved, seeds removed; 6 garlic cloves; 4 corn tortillas, plus more, warmed, for serving; 1 teaspoon Mexican or Italian oregano; ½ teaspoon cumin seeds; 3 whole cloves; 1 teaspoon allspice berries; 2 cups fresh orange juice; ½ cup kosher salt; 2 pork tenderloins (about 2 pounds total), trimmed, silver skin removed; Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

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Marcus Nilsson

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Recipe notes