2 guajillo chiles, stemmed and seeded
1 pork tenderloin (about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1 teaspoon dried Mexican oregano
Salt and freshly ground black pepper
Vegetable oil, for oiling grill
4 corn tortillas
1 medium white onion, chopped, for garnish
1/2 cup torn fresh cilantro, for garnish
2 limes, cut in wedges, for garnish
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