Its been a while since I have been able to really cook, like really break down and cook something. We have been way to busy. So finally this week I broke down and decided that no matter what I was going to make these tacos tonight. They have been on my radar for a while and was looking forward to making them. Its been a long week knowing this is what I had to look forward to on Thursday. Well today was Thursday and my stomach is full, almost too full after my repeat visits up to the counter.
I must caution that even though they may look delicious, and they are; they do take quite a while to make, I wish I had thought of that prior to starting them that they would take longer than I thought, by you live and learn I guess. With that one caution here is the recipe.
1/2 chipotle chile, canned in adobo sauce
1 tbsp olive oil
1 lb pork tenderloin
1 tsp dried oregano
2 tsp ancho chile poder
1/2 tsp cumin
3/4 tsp kosher salt
1/4 tsp ground black pepper
4 slices of fresh pineapple, 1/2″ thick
1/4 c fresh cilantro leaves, chopped
3 tbsp thinly sliced red onion
3 tbsp fresh lime juice
1/2 tsp ground chipotle pepper
soft corn tortillas
Begin by mincing chipotle, then combine with olive oil and rub evenly over pork. In another bowl combine oregano, chile powder, cumin, 1/2 tsp salt and black pepper. Sprinkle spice mixture over both sides of pork and let pork stand for 30 minutes. Prepare the grill for a hot fire. Once the grill is ready oil the grate with vegetable oil or cooking spray. Once the grate is good and hot throw pineapple on over indirect heat, cook 5 minutes per side. Once pineapple is cooked chop roughly and combine with ground chipotle pepper, remaining salt, cilantro, lime juice and onions in a medium bowl. Set aside. Grill pork over indirect heat until an instant read thermometer reads 145°F. Remove from grill and let rest for 5 minutes on the counter. Roughly chop, prepare tortillas according to their instructions. Pack each with equal parts pork and pineapple salsa. Enjoy
Its sweet, its spicy and delicious. This is a recipe I think that will make its way into the rotation, this was a good dinner and will make an excellent lunch tomorrow.