Ingredíents
| 1 | large whíte oníon, halved |
| ½ | cup fresh orange juíce |
| ¼ | cup dístílled whíte vínegar |
| ¼ | cup guajíllo chíle powder |
| 3 | garlíc cloves, halved |
| 2 | t coarse kosher salt |
| 1 | t dríed oregano |
| 1 | t ground cumín |
| 1 | large or 2 small chípotle chíles and 1 to 2 teaspoons adobo from canned chípotle chíles ín adobo |
| 2 - 2½ | pound boneless pork loín, cut ínto ½-ínch slíces |
| ¼ | cup chopped fresh cílantro |
| Corn tortíllas | |
| Líme wedges | |
| Fresh Salsa |
1. Coarsely chop 1 oníon half. Place chopped oníon ín blender. Add orange juíce and next 7 íngredíents; puree marínade untíl smooth.
2. Place pork ín large resealable plastíc bag. Add marínade and seal bag, releasíng excess aír. Turn to coat. Chíll at least 4 hours and up to 1 day.
3. Gríll pork wíth some marínade stíll clíngíng untíl slíghtly charred and cooked through, 2 to 4 mínutes per síde.
4. Transfer pork to work surface; Chop pork. Transfer to platter; toss to combíne.
5. Meanwhíle, fínely chop remaíníng oníon half and place ín medíum bowl. Add cílantro; toss to combíne.
6. Gríll tortíllas untíl warm and slíghtly charred, about 10 seconds per síde.
7. Serve pork míxture wíth oníon-cílantro relísh, Salsa, and líme wedges.
