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Receta Grilled White Corn Taco With Bbq Pork Loin, Roasted Potatoes
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Ingredientes
- 2 x pork loins - (abt 1 1/2 lbs ea) Salt to taste Freshly-grnd black pepper to taste
- 2 c. BBQ sauce
- 3 c. chicken stock
- 8 x white corn tortillas - (6" dia)
- 3/4 c. finely-grated white cheddar cheese
- 3/4 c. finely-grated Monterey Jack cheese
- 4 x red bliss potatoes roasted, and sliced into 1/4" thick slices
- 1/2 x red onion finely sliced
- 1/4 c. minced cilantro Canola oil as needed
- 6 x tomatillos coarsely minced
- 2 x roasted red peppers peeled, seeded, and coarsely minced
- 1/2 x red onion finely diced
- 1 x jalapeno finely diced
- 1/4 c. freshly-squeezed lime juice
- 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. coarsely-minced cilantro
- 2 x red bell peppers cool smoked, peeled and seeded
- 1/4 med red onion coarsely minced
- 1/2 x canned chipotle
- 3 Tbsp. fresh lime juice
- 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 x yellow bell peppers cool smoked, peeled and seeded
- 1/2 x canned chipotle
- 1/4 med red onion coarsely minced
- 3 Tbsp. fresh lime juice
- 3/4 c. extra virgin olive oil
- 1 tsp sugar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 325 degrees. Season the pork with salt and pepper and brush with 1 c. of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove.
- Cover and place in the oven to braise for 1 hour, or possibly till cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half.
- Preheat a grill pan till almost smoking. Add in the pork, brush with the reserved bbq sauce and grill for 2 to 3 min on each side or possibly till a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices.
- Lay the tortillas on a flat surface. Place 1 Tbsp. of each cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of potatoes. Add in the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly.
- Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven till the tortillas are lightly golden and the cheese has melted, 5 to 7 min.
- Tomatillo-Roasted Red Pepper Relish: Combine all ingredients in a medium bowl. Let rest at room temperature for 30 min.
- Smoked Red Pepper Sauce: In a blender, combine the peppers, onion, chipotle and lime juice and blend till smooth. With the blender running, add in the extra virgin olive oil in a thin stream till the sauce is emulsified. Season to taste.
- Smoked Yellow Pepper Sauce: In a blender, combine the peppers, onion, chipotle and lime juice and blend till smooth. With the blender running, add in the extra virgin olive oil in a thin stream till the sauce is emulsified. Add in the sugar and salt and pepper to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 940g | |
| Recipe makes 4 servings | |
| Calories 1162 | |
| Calories from Fat 599 | 52% |
| Total Fat 67.6g | 85% |
| Saturated Fat 18.63g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 2010mg | 84% |
| Potassium 2061mg | 59% |
| Total Carbs 114.99g | 31% |
| Dietary Fiber 11.4g | 38% |
| Sugars 45.27g | 30% |
| Protein 28.02g | 45% |
