Pork tacos with chipotle onions
- Total Time
Sweet onions and creamy cheese play against rich and savory pork in these tacos. If you don’t want to use manchego, Cotija or ordinary Monterey Jack would be delicious.
cooking spray3 spray(s)
ground cumin2 tsp
ground coriander1 tsp
table salt¾ tsp
black pepper¼ tsp
uncooked lean pork tenderloin1 pound(s)
olive oil4 tsp
uncooked onion(s)3 medium, thinly sliced
fresh tomato(es)1 medium, chopped
canned chipotle peppers in adobo sauce2 Tbsp, minced
red wine vinegar1 Tbsp
cilantro¼ cup(s), chopped
corn tortilla(s)6 item(s), warmed
shredded manchego cheese6 Tbsp
fresh lime(s)1 ½ item(s), cut into 6 wedges
- 1 Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray.
- 2 Stir together 1 teaspoon cumin, the coriander, 1/2 teaspoon salt, and the pepper in small cup. Rub pork all over with spice mixture.
- 3 Heat 2 teaspoons oil in large skillet over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer pork to prepared baking sheet. Roast until instant-read thermometer inserted into center of pork registers 145°F, about 20 minutes. Transfer pork to cutting board, let stand 5 minutes.
- 4 Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium heat. Add onions and cook, covered, stirring occasionally, until very soft, about 25 minutes. Add tomato, chipotles en adobo, remaining 1 teaspoon cumin, and remaining 1/4 teaspoon salt. Reduce heat to medium-low. Cover and cook, stirring occasionally, until tomato is softened, about 3 minutes. Remove from heat and stir in vinegar and cilantro.
- 5 Cut pork into thin slices; divide evenly among tortillas. Top pork evenly with onion mixture and sprinkle evenly with manchego. Serve with lime wedges.
- Serving size: (1 taco)