Mexican Sliced Spiced Pork Soft Tacos With Texas Oven Fries
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
58
Spice
58
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil (divided)1
Salt1 tbsp
Chipotle Chili (powder)1 cup
Pumpkin Seed1 tbsp
Ground Cumin1 tbsp
Coriander (gound)2 cloves
Garlic (grated or chopped)3 tbsps
Cilantro Leaves (finely chopped)Directions:
1
Heat oven to 500 degrees F
2
Heat a grill pan to high
3
Cut potatoes into Texas fries, 10 per potato
4
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
5
Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder
6
Mix the ground pumpkin seeds with cumin and coriander
7
Season the tenderloin with salt and pepper and rub with the spices
8
Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes
9
Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan
10
Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos
11
Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes
12
Stir in lime zest and juice and cilantro and remove from heat
13
While salsa is cooking, toss the cabbage with sliced onion
14
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
15
Thinly slice pork and serve 1/2 tenderloin per person
16
Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions
17
Serve with Texas chipotle fries