Chipotle Pork Soft Tacos With Pineapple Salsa Recipes

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GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE



Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple image

These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chile powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper
8 corn tortillas
Lime wedges, for serving
2 cups pineapple chunks
1 cup reduced-fat sour cream
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
  • For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
  • Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
  • Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
  • Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.

HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)



Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos) image

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 3h

Yield 6

Number Of Ingredients 14

5 Goya Guajillo Chiles
5 Goya Pasilla Chiles or Goya Ancho Chiles
1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
1 medium white onion, halved
1 (20 ounce) can Goya Pineapple Chunks
¼ cup Goya White Vinegar
2 tablespoons Goya Minced Garlic
1 teaspoon Goya Cumin
Goya Adobo with Pepper, to taste
1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
2 tablespoons Goya Vegetable Oil
1 (10 ounce) package Goya Corn Tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
  • Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
  • Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
  • Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

CHIPOTLE PORK SOFT TACOS WITH PINEAPPLE SALSA



Chipotle Pork Soft Tacos With Pineapple Salsa image

Make and share this Chipotle Pork Soft Tacos With Pineapple Salsa recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallot
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 lbs pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6 inch) corn tortillas, warmed

Steps:

  • To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
  • To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender.
  • Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.
  • Stir in broth and next 7 ingredients (through chipotles).
  • Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.
  • Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

PULLED PORK TACOS WITH PINEAPPLE SALSA



Pulled pork tacos with pineapple salsa image

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 6h20m

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 21

1½kg boneless pork shoulder, rind removed and cut into 6 chunks
2 garlic cloves , crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange , juiced
2 limes , juiced
432g can pineapple , juice only (save the chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
432g can pineapple , drained
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)

Steps:

  • Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
  • Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA



Chipotle chicken tacos with pineapple salsa image

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion , chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200ml passata
2 tbsp soft brown sugar
½ small pineapple , cored, peeled and chopped
½ small pack coriander , chopped
corn or flour tortillas
hot sauce (I like Tabasco Chipotle), to serve

Steps:

  • In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  • Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
  • In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

PORK WITH PINEAPPLE SALSA



Pork with Pineapple Salsa image

Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 pork tenderloin (1-1/4 pounds)
3 tablespoons brown sugar, divided
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

PINEAPPLE CHIPOTLE SALSA



Pineapple Chipotle Salsa image

Make and share this Pineapple Chipotle Salsa recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 small pineapple, trimmed & diced
1 sweet red pepper, chopped
3/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon canned chipotle chile in adobo, mashed
2 teaspoons adobo sauce, from can of chipotle chiles

Steps:

  • Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
  • Refrigerate, covered, for a few hours or overnight.

Nutrition Facts : Calories 79.9, Fat 0.3, Sodium 3.1, Carbohydrate 20.7, Fiber 2.7, Sugar 13.7, Protein 1.3

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