Chile-Marinated Pork, Oaxacan-Style

Name: Chile-Marinated Pork, Oaxacan-Style
Ingredients: A scant 1/2 cup good-quality guajillo or ancho powdered chile (the amount you’ll get from a typical 2-ounce spice jar); 8 garlic cloves, peeled; 1 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon ground cinnamon, preferably Mexican canela; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cumin; 3 tablespoons vinegar (apple cider vinegar is common in Mexico); 1 1/2 teaspoons salt; 1 1/2 pounds boneless pork loin; 1 large bunch (about 6 pieces) knob onions, root ends cut off, any withered green parts removed; A little vegetable oil; Salt; 2 limes , cut into wedges; About 3/4 cup salsa–Chipotle Salsa is great here (especially when made with Oaxacan pasilla chiles in place of chipotles), as is Avocado-Tomatillo Salsa; 16 or more warm corn tortillas

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On practically any trip to Oaxaca, your tastebuds will encounter three flavors: the bright complexity of Oaxacan chorizo, the mellow savoriness of tasajo

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Ingredients

A scant 1/2 cup good-quality guajillo or ancho powdered chile (the amount you’ll get from a typical 2-ounce spice jar)
8 garlic cloves, peeled
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cinnamon, preferably Mexican canela
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
3 tablespoons vinegar (apple cider vinegar is common in Mexico)
1 1/2 teaspoons salt
1 1/2 pounds boneless pork loin
1 large bunch (about 6 pieces) knob onions, root ends cut off, any withered green parts removed
A little vegetable oil
Salt
2 limes , cut into wedges
About 3/4 cup salsa–Chipotle Salsa is great here (especially when made with Oaxacan pasilla chiles in place of chipotles), as is Avocado-Tomatillo Salsa
16 or more warm corn tortillas