Mexican Sliced Spiced Pork Soft Tacos with Texas Oven Fries

Yield:
4 servings
Ingredients
  • 4 large russet potatoes, scrubbed and dried
  • 4 to 5 tablespoons extra-virgin olive oil, divided
  • Salt and pepper
  • 1 tablespoon chipotle chili powder
  • 1/2 cup pumpkin seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon gound coriander
  • 2 pork tenderloins, trimmed
  • 1 onion, chopped
  • 2 cloves garlic, grated or chopped
  • 1 jalapeno pepper, seeded and chopped
  • 12 tomatillos, peeled and chopped
  • 1 lime, zested and juiced
  • 2 to 3 tablespoons finely chopped cilantro leaves
  • 1/4 red cabbage, shredded
  • 1 small red onion, quartered and thinly sliced
  • 12 (6 inch) soft flour tortillas
Directions
  • Heat oven to 500 degrees F. Heat a grill pan to high.

  • Cut potatoes into Texas fries, 10 per potato. Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.

  • Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder. Mix the ground pumpkin seeds with cumin and coriander. Season the tenderloin with salt and pepper and rub with the spices. Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes.

  • Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos. Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes. Stir in lime zest and juice and cilantro and remove from heat.

  • While salsa is cooking, toss the cabbage with sliced onion.

  • Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes.

  • Thinly slice pork and serve 1/2 tenderloin per person. Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions. Serve with Texas chipotle fries.


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    This recipe is featured in:

    Cinco de Mayo