- Portion size 10 servings
Fresh Tomato Salsa:
Soak chilies in 1 cup hot water for 30 minutes or until softened and pliable. Drain, reserving liquid. Stem, seed and chop chilies finely. Place in blender with tequila, lemon juice, garlic, 1 tbsp (15 mL) of the oil, cumin and salt; purée until smooth. Combine 1/4 cup (50 mL) of the marinade with soaking liquid; set aside. Scrape remaining marinade into glass bowl; set aside.
Trim fat and membrane from pork. Cut crosswise into 1/2-inch (1.25 cm) slices and then into strips about 1/2-inch (1.25 cm) thick. Toss strips with marinade in bowl. Cover and refrigerate for 2 hours. (Make-ahead: Cover soaking liquid mixture and store with marinating pork strips for up to 24 hours.)
Fresh Tomato Salsa: In bowl, stir together tomatoes, coriander, green onion and lime juice. (Make-ahead: Cover and let stand for up to 1 hour.)
Meanwhile, in skillet, heat 1 tablespoon of the remaining oil over medium heat; cook onion, stirring, until softened, about 5 minutes. Add soaking liquid mixture; bring to boil. Simmer until thickened enough to coat onion generously.
Meanwhile, place strips on greased grill or on grill pan over medium-high heat. Grill, turning once or twice, until edges are crisp and pork has just a hint of pink inside, about 8 minutes. Add to skillet and coat with onion mixture.
Lay tortillas on work surface. Evenly divide pork mixture, salsa, corn and cheese over half of each tortillas. Fold over so edges meet; press edges together.
Brush large clean skillet with more oil; set over medium-high heat fry tortillas until golden and crisp, about 4 minutes per side. Serve with sour cream.