Pork Tenderloin Tacos and Homemade Pasilla Hot Sauce
Ingredients
1 ½ lb whole pork tenderloin
1 6 oz can chipotles en adobo
2 cloves garlic
2 limes
1 tsp kosher salt
1 white onion, chopped
1 bunch cilantro, chopped
½ tsp cider vinegar
12 corn tortillas
Hot Sauce
3 dried pasilla chiles, stems cut off and seeds removed
2 cloves garlic
3 whole cloves, crushed under a knife blade
¼ tsp salt
1 tsp cider vinegar
Water
Pork Tenderloin Tacos Directions
1. Pat the tenderloin dry and trim any excess fat.
2. Puree the chipotles and adobo in a blender or food processor.
3. Roast the garlic, skin on, in a dry pan until the skins blacken. Let cool before peeling and chop roughly.
4. Place the tenderloin in a large zip-top bag and pour over chipotle puree, salt, garlic, and the
juice of one of the limes. Marinate for 30 minutes while preheating the grill to medium-high
heat.
5. Toss chopped onions and cilantro (to taste) with lime juice and cider vinegar in a large bowl.
6. Remove the tenderloin from marinade, shaking off excess. Place on oiled grate and let cook 4 minutes before turning. Repeat, grilling each of the 4 sides, for a total of 16 minutes. When a thermometer inserted into the thickest part of the meat begins to approach 145, remove to a
cutting board and cover loosely with foil.
7. While the meat rests, heat the tortillas on the grill for 30-45 seconds per side and keep warm in a kitchen towel.
8. When meat has rested for ten minutes, cut the pork diagonally across the grain into slices. Cut the slices into bite-sized pieces and toss with onions and cilantro.
9. Remove tortillas from towel and top with pork, onions, and cilantro. Finish with hot sauce.
Homemade Hot Sauce Directions
Heat a large skillet over medium heat and toast chiles, pressing down with a spatula, for a
minute per side. Remove and place in a medium glass or metal bowl.
Boil two quarts of water in a saucepan or kettle. Pour boiling water over Pasillas, just enough to
cover. Cover bowl with plastic wrap and let sit for 15 minutes.
While chiles soak, cook the skin-on garlic cloves in the skillet until blackened. Let cool and
remove from skins.
Remove the Pasillas from the water – keep the soaking water – and place in a blender along
with the garlic, cloves, salt, and cider vinegar. Add a cup of water and hit puree. Check the taste
and consistency, adding more vinegar for flavor or more water for a thinner consistency. Pour
through cheesecloth or a strainer and store in a glass jar or bottle.
1. Heat a large skillet over medium heat and toast chiles, pressing down with a spatula, for a
minute per side. Remove and place in a medium glass or metal bowl.
2.Boil two quarts of water in a saucepan or kettle. Pour boiling water over Pasillas, just enough to
cover. Cover bowl with plastic wrap and let sit for 15 minutes.
3.While chiles soak, cook the skin-on garlic cloves in the skillet until blackened. Let cool and
remove from skins.
4.Remove the Pasillas from the water – keep the soaking water – and place in a blender along
with the garlic, cloves, salt, and cider vinegar. Add a cup of water and hit puree. Check the taste
and consistency, adding more vinegar for flavor or more water for a thinner consistency. Pour
through cheesecloth or a strainer and store in a glass jar or bottle.
