Pork with Adobo

Toast pasillas just until they color; do not burn. Remove to bowl; rehydrate with hot water for 15 min.

Pour off water; combine pasillas, garlic, 1 tsp. cumin, and oregano in blender for adobo; puree until smooth. Season with salt and pepper to taste.

Heat 1 1⁄2 cups oil in medium skillet. Add tortillas and fry until crisp; drain and cut into strips.

In a large skillet, heat remaining 1⁄2 cup oil. Add onion, jalapeño, and bell pepper strips; sauté 3 min. Add corn; sauté until vegetables are tender. Add remaining 2 tsp. cumin and chili powder; stir in cream. Cook until reduced; season with salt and pepper to taste.

Sear pork tenderloins over a hot grill until browned on both sides. Brush with pasilla adobo. Grill until internal temperature reaches 160°F.

For service, spoon some black beans and corn mixture on a large plate. Slice tenderloins and place on top of corn sauce. Garnish with cilantro sprigs, tortilla strips, and guacamole.