Tacos De Puerco Enchipotlado Con Salsa De Jitomate Pasado Spicy Chipotle Pork Tacos With Sun Dried Tomato Salsa Food

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW

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.

SALSA DE JITOMATE COCIDA: COOKED TOMATO SAUCE

Steps:

• Blend the tomatoes, onion, and garlic to a fairly smooth sauce (it should have some texture).
• Heat the oil, add the sauce and salt, and cook over a medium flame for about 8 minutes until it has thickened and is well seasoned.

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.

CHIPOTLE TOMATO SALSA

Steps:

• Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
• Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

LIGHT MEXICAN TOMATO SAUCE: CALDILLO DE JITOMATE

Steps:

• Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
• Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
• This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.