Thursday, September 20, 2012

{ lime and chili pork tacos with jalapeño cream sauce }

These pork tacos are awesome -- so many contrasts of flavors make for an overall tangy combination that's out of this world. Ty kept saying, "These are GOOD," throughout dinner, which is always a good sign.

The jalapeño cream sauce was made from peppers grown by a friend (thanks, Ben!), and the potential list of dishes to which this could be added is limitless. For starters, I added it to my eggs the next morning (and included a picture below!). It's delicious. If possible, make it in advance so that it has a chance to chill before being added on the tacos. The cool, smooth texture is so yummy with the warm meat and onions (don't skip making the onions!).

Now, if you'll excuse me, I'm off to eat another pork taco. :)

Lime and Chili Pork Tacos with Jalapeño Cream Sauce
(adapted from Food & Wine)

Jalapeño Cream Sauce
  • 4 jalapeños, seeded and cut into large sections
  • 1 bunch cilantro leaves (about 1 cup)
  • 4 garlic cloves
  • 1/2 cup light mayonnaise
  • juice of one lime
  • 1 tablespoon olive oil
  • salt, to taste
  • 8 1/4-inch-thick boneless pork chops
  • 1 large sweet yellow onion, sliced in rings
  • juice from 1 1/2 limes, divided
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons Mexican chili powder (regular chili powder works fine), divided
  • kosher salt and freshy-ground pepper, to taste
  • 8 6-inch corn tortillas, warmed
  • 1 avocado, halved and sliced length-wise
  • jalapeño cream sauce (see accompanying recipe), lime wedges, and cilantro, to garnish

Jalapeño Cream Sauce
In a food processor,puree jalapeños, cilantro, mayo, garlic, olive oil and lime juice. Taste and add salt, as needed.


Preheat a grill pan for at least 5 minutes. Arrange the pork on a large baking sheet. Brush all over with half of the olive oil. Season with salt and half of the chile powder. Squeeze the juice from a lime on the meat before putting on the grill. Do the same once the meat has been flipped.

Grill the pork, turning once, until just cooked through, about 5 minutes per side.

Preheat heavy skillet on medium-high heat. Place sliced onions in a bowl and top with remaining olive oil. Stir until evenly coated. Add remaining chili powder and sprinkle with salt.

Add onions to hot skillet, stirring occasionally to cook evenly. Once onions begin to soften, squeeze the juice from half a lime over the onions and continue to cook until charred and tender.

Transfer the pork to the cutting board and cut into 1/2-inch strips; transfer to a platter. Serve on warm tortilla with the onions, avocado, cilantro, jalapeño cream sauce and lime wedges.

breakfast the next morning!

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