Oh Mexican food, how I love you so. Growing up in California, I was surrounded by amazing Mexican food. There are a couple of favorite spots I will do my best to hit any time I’m home, but living here in the south it’s hard to find really good Mexican food.
This recipe is from Cooking Light, April 2011.
Not substitutions were made.
Chipotle Pork Tacos
1 lb pork tenderloin, trimmed
1 1/2 tsp finely grated lime rind
1 tblsp fresh lime juice
2 tsp minced fresh oregano
1 tsp brown sugar
2 tsp chopped chipotle chile in adobo sauce
– this can be found in the international section of your supermarket. I had to buy whole chipotle in adobo, so I ran the chilies and sauce through the food processor, then froze what I didn’t need for this recipe in an ice cube tray – approx 1 tblsp per cube
2 tsp minced garlic
1/4 tsp salt
1 cup thinly sliced shallots
2 tsp olive oil
reduced fat sour cream
Chopped cilantro (optional)
Place the pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind and next 6 ingredients (through salt).
Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add shallots to pan; saute for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; saute for 3 minutes or until no longer pink. Add pork to shallots.
Warm tortillas according to the package directions. Spoon 1/3 c pork mixture onto each tortilla, and top each tortilla with sour cream and cilantro (optional). (It’s so optional that I forgot to put the sour cream on husband’s tacos…)
The lightness of the pork and the spicy of the chipotle was a wonderful mix, and we added some refried black beans – YUMMO! We enjoyed our tacos and used the leftovers for some amazing nachos the next night!