Pork And Chipotle Tacos Food

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GRILLED CHIPOTLE PORK TACOS WITH RED SLAW



Grilled Chipotle Pork Tacos with Red Slaw image

The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

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 at 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
8 teaspoons reduced-fat sour cream
Lime wedges, for serving

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 to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

PORK AND CHIPOTLE TACOS



Pork and Chipotle Tacos image

Categories     Bean     Pepper     Pork     Roast     Sauté     Lime     Hot Pepper     Fall     Tomatillo     Cilantro     Tortillas     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 2 1/2-pound bone-in pork butt
2 tablespoons corn oil
2 large onions, chopped
1 1/2 cups chopped fresh cilantro
3 tablespoons chopped canned chipotle chilies
12 5-to-6 inch-diameter corn tortillas
2 15-to-16 ounce cans black beans, rinsed, drained
1 1/2 cups chopped green onions
2 avocados, pitted, peeled, diced
Purchased tomatillo salsa
Lime wedges

Steps:

  • Preheat oven to 350°F. Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.
  • Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.
  • Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven 10 minutes. Stir beans in saucepan over medium-low heat until heated. Coarsely mash beans.
  • Arrange tortillas on work surface. Spread mashed beans over. Top with pork. Sprinkle with green onions and avocados. Serve with salsa and lime wedges.

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.

SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS



Slow-Cooker Chipotle-Orange Pork Tacos image

You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Provided by Anna Stockwell

Categories     Taco     Slow Cooker     Pork     Oregano     Chili     Cinnamon     Orange Juice     Lime Juice     Garlic     Tortillas     Sour Cream     Cilantro     Onion     #cook90     Kid-Friendly     Wheat/Gluten-Free     Entertaining

Yield 4-6 servings

Number Of Ingredients 13

1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
Special Equipment
A 6-qt. (or larger) slow cooker

Steps:

  • Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
  • Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
  • Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
  • Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
  • Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
  • Do Ahead
  • Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.

SMOKY PORK & BLACK BEAN TACOS



Smoky pork & black bean tacos image

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado

Provided by Cassie Best

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 12

2 tsp vegetable oil
½ red onion, chopped
2 tsp each smoked paprika and ground cumin
500g pack lean pork mince
300ml passata
5 tbsp barbecue sauce
400g can black bean, drained
small bunch coriander, chopped
8 taco shells
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)

Steps:

  • Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
  • Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
  • Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

CHIPOTLE PORK TACOS WITH RADISH COLESLAW



Chipotle Pork Tacos With Radish Coleslaw image

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

660 g pork
5 tablespoons chili sauce
8 tortillas
1/2 cabbage
1 onion
75 g radishes
2 carrots
1 apple
1 lime
100 ml yoghurt
150 ml sour cream and chive dip
3 tablespoons coriander

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

PULL-APART PORK WITH HONEY CHIPOTLE



Pull-apart pork with honey chipotle image

Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings

Provided by Sarah Cook

Categories     Dinner, Main course, Supper

Time 4h40m

Yield Serves 8 as part of a buffet

Number Of Ingredients 5

1.2kg trimmed pork shoulder joint (weight after cutting away the rind - ask your butcher to do this)
75g ketchup , plus 1tbsp
3 tbsp chipotle paste
3 tbsp honey
1 tbsp red wine vinegar

Steps:

  • Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
  • Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
  • Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
  • Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium

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.

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From emptynestersfly.com


YUCATAN PORK TACOS RECIPE - FOOD NEWS
Ken's® Yucatan Pork Tacos. Preheat the oven to 275°F (135°C). Using a spice grinder or a coffee grinder reserved for spices, grind the peppercorns, annatto seeds, and cumin seeds to a fine powder. In the bowl of a food processor, combine the garlic, cilantro, and salt and process until finely chopped.
From foodnews.cc


CHIPOTLE PORK TACOS RECIPE - BBC FOOD
Method. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes.
From bbc.co.uk


CHIPOTLE PORK STREET TACOS RECIPE - FOOD NEWS
Chipotle Pork Tacos Recipe. Instructions. Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. To do, fill a steamer with 1/2 …
From foodnewsnews.com


CHIPOTLE MOJO PORK TACOS - CHERRY ON MY SUNDAE
Reserve ½ cup of the cooking liquid and combine with cumin, paprika, chipotle with canned juices, orange juice, lime juice, cilantro, and oregano in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, add the shredded pork and simmer until almost all of the liquid has evaporated. Season with salt and pepper.
From cherryonmysundae.com


CHIPOTLE BEER STEAK TACOS - OVER THE FIRE COOKING
Begin by adding all the ingredients for the Chipotle Beer marinade to a large food safe bowl. Mix together thoroughly. Next, trim your skirt steak of any excess fat and slice into 6” segments. Add all the steak to the marinade and cover. Place in the fridge to marinate for at least 4 hours but ideally overnight.
From overthefirecooking.com


THE BEST SLOW COOKER CHIPOTLE BBQ PULLED PORK - MY FOOD STORY
Instructions. Blend together all the ingredients mentioned under marinade to a smooth paste. In a slow cooker or crockpot, add pork (fat side up), the marinade sauce, sliced onions and ¼ cup water. Cook on low for 8-10 hours till the pork is completely cooked through and shreds easily with a fork.
From myfoodstory.com


STREET TACOS WITH CHIPOTLE SHREDDED PORK | FOR THE LOVE OF ...
Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside. Heat the vegetable oil in a Dutch oven over medium-high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste.
From fortheloveofcooking.net


CHIPOTLE BBQ PULLED PORK TACOS {WITH CILANTRO LIME COLESLAW}
Heat the olive oil in a medium pot over medium/high heat. Add the onion and cook until soft and beginning to caramelize. Stir in the garlic and cook for another 30 seconds. Season with salt and pepper and then deglaze the pan with the wine. Add the tomato paste, honey, brown sugar, mustard, chipotle pepper and adobo.
From fashionablefoods.com


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