Mexican Roasted Pork Tacos with Chili Sauce
Ingredients
| 2 tbs canola oil or lard (lard is traditionally used in Mexican cooking) | ||
| 2 lb pork tenderloin, all fat removed | ||
| 1 onion, sliced, allowed to marinate in canned beet juice for 2 minutes | ||
| 1 clove garlic, minced | ||
| 1 ripe avocado peeled and sliced | ||
| 1 cup tomato sauce | ||
| 1 tsp cumin | ||
| Kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp oregano | ||
| 1 tsp crushed red pepper flakes | ||
| 1 tsp chili powder | ||
| small bunch of cilantro, chopped roughly for garnish | ||
| 1/2 lb of Mexican white cheese or sharp white cheddar for garnish | ||
| fresh cilantro for garnish | ||
| pickled red onions for garnish |
This is a spicy south of the border recipe that is great sliced and served with rice or shredded and used as a taco filling. It also uses onions marinated for a short time in beet juice which gives the great flavor and a strikingly beautiful appearance.
- In a saute pan and the oil and saute the onion and garlic using medium heat until soft and fragrant.
- Add tomato sauce, cumin, oregano, red peppers, chili powder and season with salt and pepper. Simmer using low heat for 15 minutes.
- Place pork in baking dish and pour sauce over it, turning the pork with tongs to make sure that it is covered completely with the sauce.
- Add the sliced onions to the canned beet juice and allow to sit for about 3 minutes.
- Peel and slice the avocados and drizzle them with a little lemon or lime juice to retain color.
- Cover the dish with foil and bake pork for about 1 hour at 350 degrees.
- Cut pork into slices and spoon sauce over.
- Garnish with avocado onions and cilantro.
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