Chipotle Pork Tacos



Moving is in full swing, now. Boxes are being backed, cupboards are being emptied. Giant piles of dog hair, slumbering hidden for four years under couches and behind tvs are being unearthed. We're trying to not go to the grocery store very often, using up the supplies we already have on hand.


These were fairly easy to prepare, and gave me a little bit of a respit from cleaning and packing. They turned out great - delicious and fairly spicy! They weren't so hot that I couldn't handle it (and I'm kind of a spice wuss) but they were warm enough that I was sniffing by the end.



Chipotle Pork Tacos


  • 1 (1-pound) pork tenderloin, trimmed
  • 1 1/2 teaspoons finely grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chipotle chile in adobo sauce
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 cup thinly sliced shallots
  • 2 teaspoons olive oil
  • 8 (6-inch) corn tortillas
  • 1/4 cup reduced-fat sour cream
  • Chopped cilantro (optional)
Place 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 medium-high heat. Coat pan with cooking spray.
Add shallots to pan; sauté for 8 minutes or until just starting to carmelize.
Place shallots in a bowl.
Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink.
Warm tortillas according to the package directions.
Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with carmelized shallots, 1 1/2 teaspoons sour cream and cilantro.
Fold in half.

1 comment:

  1. This is the kind of quick meal we love too. Good idea to use pork tenderloin. Good luck with the move.

    ReplyDelete

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