Cecina enchilada tacos (grilled red-chile pork)

Put the very hot water, ground guajillo, black pepper, cinnamon, cumin, Mexican oregano and salt in a blender.

Blanch the garlic in the microwave with water to cover for one minute; add it with the apple cider vinegar.

Blend until completely smooth and let the marinade sit to fully rehydrate.

Wrap the pork tenderloin and freeze about half an hour until firm, not frozen.

Cut into even slices about 1/4 inch thick.

Layer half the slices, separated, in a bowl, pour on some marinade and massage it in (a glove avoids stained hands); repeat with the rest and the remaining marinade.

Cover and refrigerate at least four hours, or the day before for stronger flavour.

Grill the knob onions on the cooler side of the grill, oiled and salted, turning; move to the hot side to char the knobs, then to the coolest part to finish tender.

Lay the marinated pork on a sheet pan and spray with oil on both sides.

Grill on a hot, clean grill in batches until charred, not quite a minute per side.

Slice the grilled pork a little more than 1/4 inch and season with finishing salt.

Cut the onions into pieces a little under an inch and season with salt and lime juice.

Pile the pork on hot tortillas, top with onions and a spoonful of tomatillo avocado salsa, and serve with lime.