Sunday, August 28, 2011

Chipotle Pork Tacos and Grilled Pineapple Salsa

These were really good, but the salsa was amazing. We are probably going to make this to go with fish tacos as well.  The tacos were a little hot and it called for 2 teaspoons chopped chipotle chile in adobo sauce.  I used one really small pepper. I don't think it was two teaspoons, so go light on the chipotle.  Jud had grilled the pork tenderloin last night a cooked it a little shy of done. I just cut it in strips and added the other ingredients. I will report how the recipe reads.  Cooking Light April 2011

Printable Recipe:
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 (I minced my own)
1/4 teaspoon salt
Cooking spray
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6") corn tortillas
1/4 cup reduced-fat sour cream
chopped cilantro (optional)
1. 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).
2. Heat a large nonstick skillet over medium-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 skillet. Add pork; saute' for 3 minutes or until no longer pink. Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in 1/2.
Grilled Pineapple Salsa:
4 (1/2 inch thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeno, thinly sliced I used a hatch pepper that I had broiled in the oven, put in a plastic bag for a few minutes, then peeled the skin from the pepper and sliced thin.  But then again it is hatch pepper time in San Antonio, Texas.

1. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely shop pineapple, and place in a medium bowl. Add cilanto and next 4 intredients (through jalapeno); toss to combine.

I put my pineapple salsa on the taco instead of sour cream. Jud ate his on the side like a salad.

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