A quick and spicy taco that can be served alone for lunch or with beans and rice for a full dinner. Using larger tortillas and adding rice other fillings turns these into Chipotle Pork Burritos. Substitute chicken or steak as long as it's thinly sliced. This recipe was inspired by the one in Rick Bayless's cookbook "Mexico, One Plate at a Time". (Highly recommended!)
- 1/4 lb Pork Tenderloin
- 1 can Chipotle Chiles en Adobo
- 3 Tortillas
- Lettuce or Radicchio
- Puree the can of Chipotle Chiles in a food processor or blender. You may need to add a tablespoon of water to make it thin enough so that it doesn't clump on the bottom or sides. Spoon into a ziplock freezer bag.
- A 1/4 lb of pork tenderloin is about 1/4 of one of the tenderloins that comes in a pack of two.
- Slice it in half lengthwise and then butterfly each piece by slicing almost in half so that it lays flat like a book. If needed, use a meat pounder to flatten the pork to 1/4 to 1/8 of an inch thick.
- Place the meat in the ziplock bag to marinate.
- Heat a cast iron skillet or non-stick fry pan until a drop of the marinade sizzles when dropped on it.
- When the skillet is hot, sear each side of the pork for a minute or so depending on how hot your skillet is. Do not overcook or burn the pork, it will cook very quickly.
- Put a small amount of oil in a second skillet and heat each tortilla in it. Use just enough oil so they don't stick. Spray on cooking oil or a spritzer works well.
- Serve with sliced lettuce or Radicchio and your favorite salsa.