Salsa verde is a green tomatillo salsa usually found in the Latin foods section of grocery stores. Serve with refried black beans sprinkled with shredded cheese.
3/4 cup chopped onion
1/2 cup minced fresh cilantro
1 teaspoon vegetable oil
1 teaspoon chipotle chile pepper powder (such as McCormick)
1 teaspoon chili powder
1/2 teaspoon salt
1 pound pork tenderloin, trimmed and coarsely chopped
1 (15 1/4-ounce) can pineapple tidbits in juice, undrained
6 (6-inch) flour tortillas
3/4 cup salsa verde (such as Herdez)
How to Make It
Combine onion and cilantro.
Heat oil in a large nonstick skillet over medium-high heat. Combine chipotle powder, chili powder, salt, and pork in a medium bowl. Add pork mixture to pan; sauté 4 minutes or until browned. Remove from pan.
Add pineapple to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pork mixture; cook 1 minute or until pork is done.
Warm tortillas according to package directions. Spoon about 2/3 cup pork mixture down center of each tortilla. Top each serving with 2 tablespoons onion mixture and 2 tablespoons salsa; roll up.
These tacos have the perfect balance of sweet and spicy - a difficult balance to achieve! Wonderful contrast between the pineapple and duo of chili powders. Only complaint is that they were a little watery - I would go ahead and drain the can of pineapple next time.
This recipe was increadible. I used chipotle pepper in adobo sauce instead of powdered, as we like spicy food. The sweet pineapple balanced it well. It was bursting with flavor. It's a definite keeper!
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