This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer."
Tom Robbins, Author
This is a spicy, savory, and sweet taco from Central Mexico that is super easy to make and cheap.
Traditionally it would be made with guajillo, pasilla, and ancho peppers - and you can do that - but it will take a bit more time and a bit more money.
Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.
I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.
Servings = 2 | Serving size =3 tacos
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers hot or cold. Note that active cooking time does not include marinating time.
|1 clove||garlic (finely minced)|
|1 Tbsp||cider vinegar|
|2 medium||chipotle peppers in adobo sauce (finely minced)|
|1/2 tsp||dried oregano|
|1/4 tsp||ground cumin|
|2 Tbsp||orange juice|
|1/4 tsp||salt (divided)|
|1 medium||onion (thinly sliced)|
|8 ounces||pork tenderloin (thinly sliced)|
|2 cups||pineapple (sliced into 1/4 inch slices)|
|1 small||jalapeno (seeded and minced)|
|2 Tbsp||fresh cilantro leaves (coarsely chopped)|
|fresh ground black pepper (to taste)|
|6||soft corn tortillas|
Place the garlic, vinegar, peppers, oregano, cumin, orange juice, 1/8 teaspoon salt and 3/4 of the sliced onion in a bowl.
Toss until well blended and add the pork tenderloin.
Toss until well blended and marinate at least one hour (up to overnight is best).
While the pork is marinating, spray a griddle or large skillet with oil and heat over high heat.
When the pan is hot, add the sliced pineapple and grill on each side for about 4 minutes until lightly browned.
Remove and let cool. Cut into a dice and place in a bowl with the lime juice, jalapeno, cilantro, 1/8 teaspoon salt and pepper.
Toss well and chill.
When almost ready to serve, place a large skillet in the oven and preheat to 400°F.
Add the pork and onion mixture and cook for about 15 to 20 minutes. Toss every 5 minutes or so.
Place the pork in the tortillas and top with the pineapple.
Serving size = 3 tacos
Servings = 2
Amount Per Serving
|Calories 431||Calories from Fat 44|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 69g||24%|
|Dietary Fiber 10g||33%|
|Vitamin A 6%||Vitamin C 180%|
|Calcium 14%||Iron 20%|
|Vitamin K 6 mcg||Potassium 1042 mg|
|Magnesium 122 mg|