"Today I made this delicious taco dish. It was one of the more difficult recipes I've made (I recommend taking a little extra time to prep the ingredients), but it was worth it and a real hit with my friends. We had fun putting together our own tacos. The sauce is a bit on the spicy side, but you can use less chipotle or replace it with milder chili powder mixed with smoked paprika (my favorite spice). This way you get less heat without compromising the smoky flavor.
I added a dollop of sour cream to my taco, which completed the dish nicely. The leftover shredded pork was great in wraps for lunch the next day, as the flavor only intensifies over time. I am always up for a challenge with a new recipe, and the results of this one were incredible!"
THE VERDICTMonica (age 10): She had not tasted a taco like this before and really enjoyed it. 9/10Sade (age 13): She said, "It might be spicy for some kids, but I loved everything about it!" 10/10Matisse (age 13): The crunchy jicama brought together all the flavors, making each bite as delicious as the last. Yum! 9/10
Smoky Shredded Pork TacosHands-on: 27 min. Total: 1 hr. 10 min.
4 teaspoons olive oil, divided1/3 cup minced onion1 tablespoon chopped fresh garlic2 tablespoons tomato paste1 tablespoon brown sugar1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon chipotle chile powder1 1/2 cups unsalted chicken stock1 cup plus 2 tablespoons orange juice, divided1 (1-pound) pork tenderloin, trimmed and cut into 2-inch pieces1 teaspoon honey1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1 cup shredded carrot1 cup thinly sliced peeled jicama1/4 cup chopped cilantro8 (6-inch) corn tortillas, warmed4 lime wedges
1. Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.2. Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
SERVES 4CALORIES 373; FAT 8.7g (sat 1.7g, mono 4.6g, poly 1.7g); PROTEIN 30g; CARB 45g; FIBER 7g; CHOL 74mg; IRON 3mg; SODIUM 349mg; CALC 92mg