Chile-Marinated Pork, Oaxacan-Style - Rick Bayless

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