Instructions: Combine marinade ingredients in a medium bowl. Whisk until blended. Place pork in a shallow non-aluminum dish and pour marinade over it. Marinate for 6 to 12 hours, refrigerated.

Cut through green part of onion, making 2 slits all the way down to where the white part begins. This will give the onions a fan shape.

Preheat oven to 350 degrees. Preheat grill pan over moderately-high heat.

Grill pork for 15 to 20 minutes on each side, or until interior temperature is 160 degrees. Baste green onions with marinade and grill for about 3 minutes on each side. Remove meat and onions from grill, cut meat into small chunks, and reserve.

Wrap tortillas in aluminum foil and warm in oven for about 10 minutes. Keep warm while preparing plates.

On outer edges of individual serving plates, arrange a few sprigs of cilantro, a large dollop of Guacamole, and a large dollop of sour cream. Place 2 warmed tortillas on side of each plate and arrange meat and grilled scallions in center. Pass Spicy Red and Green Chile Salsas in separate bowls. Serve immediately.

This recipe yields 6 servings.

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