Mexican Sliced Spiced Pork Soft Tacos with Texas Oven Fries
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1339
- Total Fat
- 46
- Saturated Fat
- 9
- Carbohydrates
- 158
- Dietary Fiber
- 15
- Sugar
- 13
- Protein
- 79
- Cholesterol
- 164
- Sodium
- 2284
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.