3chipotle peppers in adobo + 1 tablespoon adobo sauce
Thinly sliced English cucumber or mini cucumbers
Mined white onion
16Frescados taco flour tortillas
Zest 2 limes and juice all 3 limes. In a large bowl, stir together ⅓ cup lime juice, 2 teaspoons lime zest, garlic, bay leaves, oregano, thyme, coriander, cumin, 1 teaspoon kosher salt, and ½ teaspoon pepper. Toss the pork and onion in the lime marinade until completely coated. Cover the bowl with plastic and refrigerate for at least 1 hour and up to 4 hours. (This is a good time to make the salsa.)
Heat a large skillet, preferably cast-iron, over high heat for about 2 minutes, or until very hot. Cook the scallions in the dry pan until charred on both sides, 3–5 minutes. Transfer to a plate.
Heat 1 tablespoon oil in hot skillet over high heat, add half of pork, and cook until pork is charred bottom side, about 3 minutes. Flip pork, add half of onion mixture and half of marinade, and continue cooking until browned on second side, about 3 minutes. Transfer cooked pork and onion to a large plate and repeat with the remaining 1 tablespoon oil, pork, and onion mixture. Let cooked pork rest 10 minutes.
Chipotle Tomato Salsa
Preheat broiler with rack set in upper-middle position. Arrange tomatoes, onion and garlic on a baking sheet; broil until charred all over, 10-15 minutes. (*remove garlic cloves if they start to burn at all.)
Transfer charred vegetables, cilantro, chipotle, adodo, honey, coriander seeds, oregano and ½ teaspoon salt to the bowl of a food processor or blender. Pulse until minced, about 15 (1-second) pulses.
Season with salt and pepper to taste.
Just before serving, chop scallions and very thinly slice pork. Toss scallions, pork and cooked onion mixture together. Serve pork mixture in double-layer flour tortillas with chipotle salsa, cucumber, onion, and lime wedges for squeezing.
Recipe Notes: Adapted from a recipe by Rick Martinez in his book Mi Cocina.