Sunday, August 28, 2011
Chipotle Pork Tacos and Grilled Pineapple Salsa
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
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.