Mexican Roasted Pork Tacos with Chili Sauce
|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.