Red Chile Pork Tacos with Caramelized Onions

Red Chile Pork Tacos with Caramelized Onions Recipe
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Nutritional Information

Calories 304
Caloriesfromfat 30 %
Fat 10.2 g
Satfat 2.2 g
Monofat 5.4 g
Polyfat 1.8 g
Protein 26.9 g
Carbohydrate 25 g
Fiber 4.5 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 444 mg
Calcium 46 mg

Ingredients

1 tablespoon ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 pound pork tenderloin, trimmed
Cooking spray
1 teaspoon vegetable oil
3 cups thinly sliced onion
8 hard taco shells
1/2 cup chopped tomato
8 teaspoons chopped green onions

Preparation

Preheat oven to 425°.

Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.

While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.

Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Note:

August 2003
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