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

Grilled Chipotle Pork Tacos with Red Slaw image

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.

Puerco Enchilado Tacos image

Provided by Marcela Valladolid

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
4 cloves garlic
1 small white onion, roughly chopped
Salt
8 dried guajillo chile peppers, seeded
1 small Roma tomato, quartered
1 bay leaf
For the tacos:
3 tablespoons vegetable oil
1 russet potato, peeled and cut into 1-inch cubes
1 1/2 pounds boneless pork butt, cut into 1-inch cubes
Freshly ground pepper
1 1/2 cups beef broth
Corn tortillas, warmed, for serving
Fresh cilantro and diced white onion and radishes, for topping

Steps:

Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.

Salsa de Jitomate Cocida: Cooked Tomato Sauce image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 5

3 medium tomatoes (about 1 pound), broiled
1/4 onion, roughly chopped
1 small clove garlic, peeled and roughly chopped
2 tablespoons peanut or safflower oil
1/4 teaspoon salt, or to taste

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.

Chipotle Tomato Salsa image

Provided by Food Network Kitchen

Time 1h10m

Yield about 3 cups

Number Of Ingredients 6

1 pound plum tomatoes (4 to 5), cored
1 large white onion, sliced 1/2 inch thick
5 cloves garlic, unpeeled
1 canned chipotle chile pepper in adobo
1 teaspoon apple cider vinegar
Kosher salt

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.