Grilled White Corn Taco With Bbq Pork Loin, Roasted Potatoes Recipe

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Servings: 4

Ingredients

Cost per serving $4.47 view details
  • 2 x pork loins - (abt 1 1/2 lbs ea) Salt to taste Freshly-grnd black pepper to taste
  • 2 c. BBQ sauce
  • 3 c. chicken stock
  • 8 x white corn tortillas - (6" dia)
  • 3/4 c. finely-grated white cheddar cheese
  • 3/4 c. finely-grated Monterey Jack cheese
  • 4 x red bliss potatoes roasted, and sliced into 1/4" thick slices
  • 1/2 x red onion finely sliced
  • 1/4 c. minced cilantro Canola oil as needed
  • 6 x tomatillos coarsely minced
  • 2 x roasted red peppers peeled, seeded, and coarsely minced
  • 1/2 x red onion finely diced
  • 1 x jalapeno finely diced
  • 1/4 c. freshly-squeezed lime juice
  • 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. coarsely-minced cilantro
  • 2 x red bell peppers cool smoked, peeled and seeded
  • 1/4 med red onion coarsely minced
  • 1/2 x canned chipotle
  • 3 Tbsp. fresh lime juice
  • 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 2 x yellow bell peppers cool smoked, peeled and seeded
  • 1/2 x canned chipotle
  • 1/4 med red onion coarsely minced
  • 3 Tbsp. fresh lime juice
  • 3/4 c. extra virgin olive oil
  • 1 tsp sugar Salt to taste Freshly-grnd black pepper to taste

Directions

  1. Preheat oven to 325 degrees. Season the pork with salt and pepper and brush with 1 c. of the bbq sauce, place in a medium saucepan. Pour the stock over and bring to a simmer on top of the stove.
  2. Cover and place in the oven to braise for 1 hour, or possibly till cooked through. Remove from the cooking liquid. Bring the cooking liquid to a boil on top of the stove and reduce by half.
  3. Preheat a grill pan till almost smoking. Add in the pork, brush with the reserved bbq sauce and grill for 2 to 3 min on each side or possibly till a crust forms. Remove, let rest and slice on the bias into 1/4-inch slices.
  4. Lay the tortillas on a flat surface. Place 1 Tbsp. of each cheese over 1 side of each tortilla. Place a few slices of onion over the cheese, then 3 to 4 slices of potatoes. Add in the sliced pork to the cooking liquid to moisten then place 3 to 4 slices of pork on top of the cheese, place a little more of the cheese on top of the pork, then some of the cilantro. Fold the tortilla over and press down slightly.
  5. Brush the tops of the tortillas with some of the oil and place on a lightly oiled baking sheet. Bake in a 350 degree oven till the tortillas are lightly golden and the cheese has melted, 5 to 7 min.
  6. Tomatillo-Roasted Red Pepper Relish: Combine all ingredients in a medium bowl. Let rest at room temperature for 30 min.
  7. Smoked Red Pepper Sauce: In a blender, combine the peppers, onion, chipotle and lime juice and blend till smooth. With the blender running, add in the extra virgin olive oil in a thin stream till the sauce is emulsified. Season to taste.
  8. Smoked Yellow Pepper Sauce: In a blender, combine the peppers, onion, chipotle and lime juice and blend till smooth. With the blender running, add in the extra virgin olive oil in a thin stream till the sauce is emulsified. Add in the sugar and salt and pepper to taste.
  9. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 940g
Recipe makes 4 servings
Calories 1162  
Calories from Fat 599 52%
Total Fat 67.6g 85%
Saturated Fat 18.63g 75%
Trans Fat 0.0g  
Cholesterol 74mg 25%
Sodium 2010mg 84%
Potassium 2061mg 59%
Total Carbs 114.99g 31%
Dietary Fiber 11.4g 38%
Sugars 45.27g 30%
Protein 28.02g 45%
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