GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE
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
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.
CHIPOTLE SALSA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.
PINEAPPLE CHIPOTLE SALSA
This beautiful dip will brighten up any holiday appetizer spread with its delicious sweet and spicy twist!
Provided by By Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix all ingredients except chips.
- Cover and refrigerate until needed; serve with chips.
Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g
MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
CHIPOTLE PORK SOFT TACOS WITH PINEAPPLE SALSA
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
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.
CHIPOTLE PORK TACOS WITH RADISH COLESLAW
Make and share this Chipotle Pork Tacos With Radish Coleslaw recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to medium-high. Put the pork in a bowl and pour over the chipotle sauce. Set aside to marinade while you make the coleslaw.
- For the coleslaw, put the cabbage, onion, radish, carrots, apple, lime juice, yoghurt, and two thirds of the sour cream and chive dip in a bowl. Mix well to combine, then season and stir in the coriander.
- Grill the pork steaks for 4-5 minutes each side, or until cooked through. Discard and leftover marinade.
- Shred the pork into small pieces. To serve, put a couple of spoonfuls of coleslaw on each tortilla and top with the pork, a spoonful of soured cream dip, and a fresh drizzle of chipotle chilli sauce.
Nutrition Facts : Calories 889.9, Fat 27.3, SaturatedFat 8.4, Cholesterol 141.9, Sodium 1329.3, Carbohydrate 98.1, Fiber 11.6, Sugar 17.7, Protein 60.8
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21 DAY FIX CHIPOTLE PORK SOFT TACOS WITH PINEAPPLE SALSA
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4.2/5 (23)Total Time 40 minsServings 6Calories 423 per serving
- Combine all salsa ingredients in a medium bowl. Refrigerate until ready to use, this can be made the day before!
- Heat the oil in a large non-stick sauté pan. You can either cook the meat in two batches or you can break out two large pans and divide the filling ingredients between them. The pork won't require a ton of attention, so that's my preference. Plus, it allows me to leave one of the pans without the spicy chipotle purée for the kids.
- Once the oil is hot, add the onions and cook until tender. Add the garlic and cook for 30 seconds or so before adding the pork. Once the pork is added, season with the oregano, cumin, smoked paprika, salt and pepper. Cook the pork until no longer pink on the outside, stirring occasionally. Stir in the broth, vinegar and cherry tomatoes. Add in the chipotle purée little by little until you get to the heat level that you like. Simmer until the liquid has mostly evaporated (about 10 minutes).
- Each serving is 2 corn tortillas or 1 whole wheat tortilla, 3/4 cup of meat mixture and 1/2 cup of the pineapple salsa. Be sure to use slotted spoons for the salsa and the meat mixture! Garnish with extra chopped cilantro if you're into that. Yum!
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- 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 is no longer pink, stirring occasionally. Stir in broth and next 7 ingredients. Cover, reduce heat, and simmer 10 minutes. Uncover; simmer 10 minutes or until liquid is nearly evaporated.
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