Chipotle Pork Soft Tacos With Pineapple Salsa Food

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE

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.

GRILLED PORK TACOS WITH PINEAPPLE

Steps:

• Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
• Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
• Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
• Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
• Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.

CHIPOTLE PORK SOFT TACOS WITH PINEAPPLE SALSA

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 CHICKEN TACOS WITH PINEAPPLE SALSA

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.

PULLED PORK SOFT TACOS

Steps:

• Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
• Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.

PORK SOFT TACOS

Steps:

• Heat the oil in a large nonstick skillet over high heat.
• Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
• Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
• Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
• Transfer to a bowl and wipe the skillet clean with a paper towel.
• Spray the skillet with nonstick spray and set over medium heat.
• Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
• Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
• Fold the unfilled tortilla half over the filling.
• Spray the skillet with the nonstick spray and set over medium heat.
• Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.

GRILLED CHILE-LIME FLANK STEAK SOFT TACOS WITH PINEAPPLE SALSA

Steps:

• For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
• For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.
• Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.
• Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.
• Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
• To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.
• Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
• Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.

NEFF MICROSITE

Steps:

• Heat the oven to CircoTherm® 180°C. Boil a kettle and place the dried chillies in a bowl. Pour over the boiling water and leave to soak for 20 mins. Add the onion, garlic, tomatoes, oil and a pinch of salt to a large roasting tin and give everything a good mix. Roast in the oven for 20 mins, until the vegetables start to blister slightly, then remove and tip into a blender along with the soaked chillies, stock, sugar, orange juice and oregano. Blitz until smooth.
• Lay the pork in the roasting tin and pour over the chilli and vegetable mixture. Seal tightly with foil and place in the oven, turning CircoTherm® to 150°C. Leave to cook for 3.5 hrs, checking and basting every hour or so. Once cooked, the meat should be soft enough to pull apart with two forks. Take off the foil and cook for a further 30 mins to caramelise the pork. Remove from the oven and leave to rest for a little while before shredding.
• While the pork rests, mix together the pineapple salsa ingredients with a pinch of salt. Serve your shredded pork on tacos or soft tortillas with the salsa on top. For extra deliciousness, team with a chunky tomato salsa, soured cream and guacamole.

CHIPOTLE PORK TACOS WITH RADISH COLESLAW

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.

PULLED PORK TACOS WITH PINEAPPLE SALSA

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.