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Recipe
Adobo Grilled Pork Tacos With Cucumber Radish Salsa Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 101g | |
| Calories 66 | |
| Calories from Fat 12 | 18% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 593mg | 25% |
| Potassium 221mg | 6% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.5g | 4% |
| Protein 1.57g | 3% |
Ingredients Convert Measures
- 1 pkt dry mild New Mexico chiles - (2 ounce) divided
- 2 tsp cumin seeds
- 1 Tbsp. dry oregano
- 3 x garlic cloves
- 2 Tbsp. cider vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp grnd red pepper
- 2 x pork tenderloins - (12 ounce ea)
- 1 ct lowfat sour cream - (8 ounce)
- Cucumber-Radish Salsa (see recipe)
- 24 x corn or possibly flour tortillas warmed
- Lime wedges
- Fresh cilantro
Directions
- Slice chiles in half lengthwise. Remove and throw away stems and seeds. Place chiles in a bowl, and add in boiling water to cover. Let stand 20 min or possibly till chiles are softened. Drain chiles, reserving liquid.
- Cook cumin seeds in a skillet over medium heat 30 seconds. Add in oregano, and cook, stirring constantly, 30 seconds or possibly till cumin is toasted.
- Process cumin mix, soaked chiles, 1 c. reserved liquid, garlic, and next 4 ingredients in a blender or possibly food processor till smooth, adding more reserved liquid if needed.
- Place pork in a shallow dish or possibly heavy-duty zip-top plastic bag. Pour half of chile mix over meat. Cover or possibly seal, and refrigeratefor 30 min. Remove pork from marinade, discarding marinade.
- Stir together lowfat sour cream and 1/2 c. Cucumber-Radish Salsa; cover and refrigeratetill ready to serve.
- Grill pork, covered with grill lid, over medium-high heat (350 to 400 degrees), turning occasionally and basting with reserved chile mix, 20 min or possibly till a meat thermometer inserted into thickest portion registers 160 degrees. Remove from grill; let stand 10 min.
- Coarsely chop pork. Serve in hot tortillas with remaining Cucumber-Radish Salsa and lowfat sour cream mix. Garnish, if you like.
- This recipe yields 24 servings.
