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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften. | 2. Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips. | 3. Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade. | 4. Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight. | 5. Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate. | 6. Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil. | 7. Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter. | 8. Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate. | 9. Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	3			806.9352	0.0	179.5204	4.5333
pasilla chile	2			806.9352	0.0	179.5204	4.5333
water	1	cup	boiling	0.0	0.0	0.0	0.0
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
pineapple juice	3/4	cup		99.375	24.1312	0.675	0.225
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
garlic	4	cloves		17.88	3.9672	0.7632	0.06
chipotle pepper	1	teaspoon	ground	806.9352	0.0	179.5204	4.5333
cinnamon	1	teaspoon	ground	-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salt	1/2	teaspoon		-	-	-	-
monterey jack cheese	16	slices	divided	806.9352	0.0	179.5204	4.5333
vegetable oil	1	teaspoon		117.23200000000001	0.0	0.0	13.6
cabbage	2	cups	shredded divided	44.5	10.324000000000002	2.2784	0.17800000000000002
tomato salsa	1/2	cup	roasted divided	806.9352	0.0	179.5204	4.5333
jalapeno pepper	1		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.