My BFF Staci has been waiting a VERY long time for this post. I told her about these tacos at least 3 months ago. I RAVED about them, telling her that they are my new FAVORITE taco - I kept talking about how good they are and how they even beat out my previous favorite - Mexican Street Tacos. She was so excited that she even went out and bought chipotles in adobe sauce at least a month ago. She phoned me while she was at the grocery store and ask me to send her the recipe. I'm a slacker; I didn't do it even though I had good intentions of sending it to her right away. Staci however is not a slacker - the past two months in a row I have called her at the last minute and ask her to help me with the battalion newsletter because I can't figure it out, and what did she do? She dropped almost (yes, almost ;o) EVERYTHING and helped me do the newsletter which is no small task. It is pain staking for people that have NEVER in their lives done newsletters. I am SO NOT computer savvy when it comes to this type of thing, but she is. However it still takes forever even when you know what you are doing. Not many friends are willing to help you for hours on end without even MENTIONING that they would really like to have the Chipotle Pork Taco recipe that they ask you for months prior. So Staci - for you, here is my new favorite, Chipotle Pork Taco recipe. *Adapted from Cooking Light Magazine - I don't even know what month.
· 1 (1-pound) pork tenderloin, trimmed
· 1 1/2 teaspoons finely grated lime rind
· 1 tablespoon fresh lime juice
· 2 teaspoons oregano
· 1 teaspoon brown sugar
· 2 teaspoons chopped chipotle chile in adobo sauce
· 2 teaspoons minced garlic
· 1/4 teaspoon salt
· Cooking spray
· 1 cup thinly sliced shallots
· 2 teaspoons olive oil
· 8 (6-inch) corn tortillas
Garnish with -
· salsa
· tomatoe
· Chopped cilantro
· Crumbled queso fresco cheese (if you don't know what that is, just use your favorite cheese...)
Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet. Remove plastic wrap - cut pork into thin strips.
Combine pork, lime rind, lime juice, oregano, brown sugar, chipotles, garlic & salt. Marinate for 2-8 hours.
Heat large nonstick skillet over medium heat, coat with cooking spray & add shallots to pan; sauté till tender.
Place shallots in a large bowl. Add oil to pan. Add pork; sauté until pork is cooked thoroughly and no longer pink. Add pork to shallots.
In a nonstick skillet warm tortillas according to the directions on the package. Spoon pork mixture onto warmed tortillas.
Top with cilantro, tomatoes, salsa and queso fresco cheese.
Serve with black beans. Devour. SO FREAKIN' GOOD!
· 1 (1-pound) pork tenderloin, trimmed
· 1 1/2 teaspoons finely grated lime rind
· 1 tablespoon fresh lime juice
· 2 teaspoons oregano
· 1 teaspoon brown sugar
· 2 teaspoons chopped chipotle chile in adobo sauce
· 2 teaspoons minced garlic
· 1/4 teaspoon salt
· Cooking spray
· 1 cup thinly sliced shallots
· 2 teaspoons olive oil
· 8 (6-inch) corn tortillas
Garnish with -
· salsa
· tomatoe
· Chopped cilantro
· Crumbled queso fresco cheese (if you don't know what that is, just use your favorite cheese...)
Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet. Remove plastic wrap - cut pork into thin strips.
Combine pork, lime rind, lime juice, oregano, brown sugar, chipotles, garlic & salt. Marinate for 2-8 hours.
Heat large nonstick skillet over medium heat, coat with cooking spray & add shallots to pan; sauté till tender.
Place shallots in a large bowl. Add oil to pan. Add pork; sauté until pork is cooked thoroughly and no longer pink. Add pork to shallots.
In a nonstick skillet warm tortillas according to the directions on the package. Spoon pork mixture onto warmed tortillas.
Top with cilantro, tomatoes, salsa and queso fresco cheese.
Serve with black beans. Devour. SO FREAKIN' GOOD!
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