Saturday, January 4, 2014

Chipotle Pork Tacos

This is a recipe from Cooking Light- April 2011. I don't think I have ever put this on my blog and I'm not sure why.  It is a wonderful easy/quick meal. I had two and it was plenty. Jud needed a third so I twisted his arm to just finish it off.  I didn't want to save two little pieces.
The recipe says it makes 8 tacos, but we must have filled our with more meat than 1/3 cup.

Printable Version

1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano (I used dried because I didn't have any fresh)
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce-When I open a can, I use what I need and freeze the rest.  Then I just take it out of the freezer and cut off a piece of frozen chipotle in adobo sauce. Works great.
2 teaspoons 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)
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 zest, 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, sauté for 4 minutes or until tender. Remove shallots and place in a bowl. Add oil to pan.
Add pork; sauté for 4 minutes or until meat is no longer pink. It took more like 5-6 minutes for us.  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 half.

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