Grilled pork cecina with red chile adobo and avocado-tomatillo salsa

Stem the guajillo chilies, open them and knock out the seeds.

Toast the chilies flat in a dry skillet over medium, pressing with a metal spatula until aromatic and slightly changed in colour; flip and press about 10 seconds more.

Cover with hot tap water, weigh down with a plate and soak 20 to 30 minutes.

Roast garlic cloves in their husks in the same dry skillet over medium until soft and blotchy black, 10 to 15 minutes; cool and peel.

Grind cinnamon, black pepper and cloves in a mortar. Blend the drained chilies with the garlic, spices, cider vinegar, a little water and a good amount of salt until as smooth as possible.

Press through a medium mesh strainer set over a bowl. The adobo keeps several weeks refrigerated.

Trim all silver skin and fat from the pork loin, or the cecina will be tough.

Accordion-cut the loin: starting in the middle, cut with quick sawing motions so it opens like a book, turn and cut back the other way, unfolding into one long thin strip.

Roll up the strip and marinate on a sheet pan, layering adobo under and over and folding the pork over itself until fully coated. Refrigerate at least a couple of hours; better after a couple of days.

Salsa: husk the four tomatillos, chop and put in the blender with the serrano, chopped garlic, cilantro and a little water; blend to a coarse puree.

Add the avocado and a little salt and blend smooth. No cooking is needed.

Grill knob onions with a sprinkling of salt. Cut the meat into manageable pieces, spray both sides with oil, and grill when the onions are turned.

Serve the meat with the avocado-tomatillo salsa and a squeeze of lime.