Photo: Mexican Sliced Spiced Pork Soft Tacos with Texas Oven Fries Recipe
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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By pbmcbri
on December 19, 2011
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Green tomatillo salsa really amazing...with definitely use that salsa on other recipes. Two things: 1 cooked for a family of three and two tenderloins was WAY TOO MUCH. If trying to save on food costs, you really only need one fair sized loin. 2 the rub caused the skin to stick to the pan. I'd recommend either using an anodized pan to avoid sticking or to rub the spices on an hour or so before cooking, which will help with the sticking. 100% will make this again.
By jdecaster_12079612
Green Bay, 89
on April 19, 2011
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I've had this recipe since 2008 and everytime I make it for company they want the recipe. I usually just use the rub on my Pork Tenderloins and not always make the Taco's but it is all very flavorable and 5 stars in my book. Judy in Green Bay, WI
By Skapin1
Cleveland, Ohio
on April 13, 2011
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LOVED this. Everything was delicious. I modified the oven fries by using habanero and chipotle flakes that I ground- love extra spicy!. Left all the ribs and seeds with the jalepenos for the tomatillo salsa- which gave it just the right amount of heat and flavor. Pork was nice and tender. Thought the crunchy cabbage and onion slaw was terrific. Will definitely make this again!!!
Read all 18 reviews