Monday, June 14, 2010

Chipotle-Grilled Pork Tacos

This meal was such a surprisingly wonderful combination of unique flavors!  I could barely stop myself from eating just one more long after my tummy was full!  This is a wonderful way use the grill and eat on the deck!  My menu is going to see this meal many more times this summer!

Chipotle-Grilled Pork Tacos
The Best Simple Recipes, America's Test Kitchen
1/4 cup mayonnaise
1 cup of fresh pineapple chunks (or 1 8-ounce can in juice, drained and chopped)
     Reserve 1/4 cup of juice if using canned.  Use water if using fresh pineapple.
3 tbl. fresh cilantro, minced
3 garlic cloves, minced or pressed
1 tbl. plus 1 1/2 tsp. canned chipotles in adobo sauce, minced (I transfer whatever remainder I have to a plastic freezer container and freeze until I need it again)
1 (8-oz.) bag of coleslaw mix
3 scallions, sliced thin
salt and pepper
2 pork tenderloins (1.5-2 pounds total), sliced in half lengthwise
12 corn tortillas

Whisk mayonnaise, pineapple juice/water, cilantro, garlic, and chipotle pepper in large bowl.  Reserve 1/4 cup of the mayonnaise mixture, then add pineapple chunks, coleslaw mix, scallions, and 1/2 tsp. salt to bowl with remaining mayonnaise mixture and toss to combine.

Pat pork dry with paper towels and season with salt and pepper.  Rub with reserved mayonnaise mixture and grill over hot fire until browned all over and meat registers 145-degrees. Transfer to cutting board, tent with foil, and let rest 5 minutes.

Grill corn tortillas over hot fire until lightly charred, about 15 seconds each side.  Slice pork thin, arrange on tortillas, and top with pineapple slaw.  Serve.

1 comment:

  1. I have never even heard of nor considered pork as a meat for tacos, until we had a girls' night at church last night, using just that: pork! Delish!


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