Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

• 2/3 cup extra-virgin olive oil
• 2 T ground cumin
• 2 T sweet paprika
• 4 tsp ground coriander
• 4 tsp packed brown sugar
• 8 medium to large garlic cloves, thinly sliced
• 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
• Kosher salt and freshly ground black pepper
• 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
• 2/3 cup lime juice
• 1/2 cup finely chopped fresh cilantro

1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Orange-Guajillo Pulled Chicken Tacos

Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂

These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.

This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.

Yield: Serves 4 to 6

• 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
• 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
• 5 large garlic cloves, peeled
• 2 T white vinegar
• 2 tsp ground coriander
• 2 tsp honey
• 1 teaspoon dried oregano or Mexican oregano
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
• warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
• diced white onion, for serving
• sliced radishes, for serving
• cilantro leaves, for serving
• crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
• sour cream, for serving
• rice and refried beans, for serving, optional

1. Squeeze the orange juice into a liquid measuring cup.
2. In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
3. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
4. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
5. Pour the puree into the reserved skillet and bring to a boil over medium-high.
6. Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
7. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes. 
8. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
9. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
10. Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
11. Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
12. Serve the shredded chicken with warm tortillas and assorted toppings, as desired.

Duck Tacos with Refried Black Beans

I usually think of duck meat as being too fatty to agree with me. 😉 After seeing Sara Moulton make these tacos, she convinced me to give it another chance. In this dish, the fatty skin is removed and the shredded duck meat was very moist and flavorful.

I often see the vacuum-sealed, cooked rotisserie duck at Costco. On my last visit, when most the fresh poultry was out of stock and the rotisserie chicken was limited to one per visit, there was plenty of rotisserie duck available. 🙂 These tacos could also be made with rotisserie chicken, of course, but this was a nice change. My son thought that they were “next-level.”

This recipe was adapted from Sara’s Weeknight Meals, via SaraMolton.com. I doubled the original recipe to use the entire rotisserie duck and added additional toppings. The leftover filling was just as delicious reheated and served with fresh toppings and taco shells. The healthy and quick refried black beans were fabulous too.

Yield: Serves 4 to 6

For the Spice Blend:

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano, crumbled
• 1/2 tsp chili powder
• 1/4 tsp coarse salt
• 1/8 tsp cayenne pepper

For the Filling & Toppings:

• 1 half of a cooked rotisserie duck
• 1 T vegetable oil (I used canola oil)
• 3 T water
• 12 ready-to-eat regular-size taco shells, warmed according to package directions
• chopped or shredded iceberg lettuce or finely-shredded cabbage, for serving
• chopped tomatoes (I used chopped grape tomatoes)m for serving
• shredded Monterey Jack or cheddar cheese or a Mexican cheese blend, to taste, for serving
• prepared salsa, for serving
• light sour cream, for serving
• cilantro, for serving
• diced avocado, for serving
• canned diced chilies, for serving
• hot sauce, for serving (I used Chipotle Cholula)
• rice, for serving, optional
• Refried beans, recipe below

To Make the Spice Blend:

1. Add the ingredients to a bowl and stir well to combine.

To Make the Fillings, Toppings, & To Serve:

1. Remove the skin from the duck meat. Shred enough meat from one half of a rotisserie cooked duck to yield 2 1/2 cups.
2. Heat the oil in a nonstick skillet over medium heat.
3. Add the shredded duck and spice blend and stir to combine.
4. Stir in the water and cook, covered, for 3 minutes, stirring frequently.
5. Divide the filling among the taco shells.
6. Top with the lettuce and tomatoes, and sprinkle with cheese.  Top with cilantro, avocado, diced chiles, and hot sauce, as desired. Spoon on the salsa and sour cream, if using.
7. Serve immediately with refried beans on the side. (The refried beans can be used as an additional taco filling, if desired.)

For the Refried Beans:

• 2 T vegetable oil (I used canola oil)
• 1 small yellow onion, finely chopped (I used 1 large yellow onion when I doubled the recipe)
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 1/2 cups thoroughly cooked black beans or one 15.5 oz can black beans, rinsed and drained
• 1/2 cup chicken stock or water
• coarse salt and freshly ground black pepper, to taste
• chopped cilantro, for garnish

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook, stirring often, until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Stir in the cumin and chili powder and cook for 1 minute.
5. Add the beans and chicken stock, cover, and cook until the beans are very soft and the flavors are well blended, about 5 minutes.
6. Use a fork or potato masher to coarsely mash the beans.
7. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve.

Note: Cooked, rotisserie duck can be purchased online @Maple Leaf Farms.com.

Cilantro-Lime Chicken Thighs

This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.

The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.

Yield: Serves 4

• 1/4 cup chopped fresh cilantro leaves, plus more for garnish
• 2 T extra virgin olive oil
• 2 T freshly squeezed lime juice, plus wedges for serving
• 1 T lime zest
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs (I used 4 large thighs)
• cooked rice and refried beans, for serving, as desired
• guacamole or avocado slices, for serving, as desired
• corn, red onion, shredded cheese, tomatoes, and salsa, for serving, as desired
• hot sauce and sour cream, for serving, as desired
• flour or corn tortillas for serving as a burrito or tacos, optional

1. In a medium bowl, combine 1/4 cup chopped cilantro, olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. (I marinated the chicken for 6 hours.)
3. Preheat broiler or grill.
4. Remove the chicken from the marinade and place on a rimmed baking sheet, if broiling.
5. Cook the chicken until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
6. Let rest and cool slightly to coarsely hand-shred (to use as a taco or burrito filling).
7. Serve with rice and refried beans and assorted toppings, as desired.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

• 1 ripe avocado, halved, pitted, and peeled
• 2 tomatillos, husked and roughly chopped
• 1/4 cup diced white onion
• 1/2 serrano chile, stemmed (and seeded, if desired)
• 1 T water
• 1/2 tsp kosher salt
• leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

• 3 T olive oil
• 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
• 9 garlic cloves, minced (3 T)
• 1/2 cup water
• 2 tsp kosher salt
• 2 large portobello mushrooms, cut into 1-inch pieces
• 8 to 10 oz cremini mushroom, sliced or cut into quarters
• 8 to 10 oz white button mushrooms, sliced or cut into quarters
• 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
• 1/2 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes
• 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
• 12 corn or corn-wheat tortillas
• 1 1/4 cups shredded Monterey Jack cheese
• 3/4 cup crumbled feta cheese or grated Cojita cheese
• Avocado-Tomatillo sauce, for serving
• chopped fresh cilantro, for serving

To Make the Sauce:

1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
3. Add the cilantro and pulse a couple of times to combine.
4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

1. Place poblano chiles on a foil-lined baking sheet.
2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
4. When cool enough to handle, peel, seed and dice the roasted chiles.
5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
7. Add the garlic and cook, stirring, for about 1 minute.
8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
12. Set the colander aside and return the liquid to the pot.
13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
15. Cook, stirring occasionally, for about 3 minutes, until heated through.
16. Taste and adjust seasoning with salt and pepper, as desired.
17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Shredded Chicken Tacos (Tinga de Pollo)

My brother and sister-in-law gave me a sous vide machine for Christmas. What a fun new world to explore! I started out using it to make the best hard-cooked eggs I’ve ever eaten in my life. I stepped it up a notch to make this incredibly saucy and moist taco filling.

This recipe was adapted from the America’s Test Kitchen book Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World. I substituted feta for the Cotija cheese and served the tacos in corn-wheat tortillas. Amazing.

Yield: Serves 6

Sous Vide Time: 3 to 5 hours at 180F/82C

For the Chicken:

• 2 pounds (900 g) boneless, skinless chicken thighs, trimmed (I used 2.5# pounds- about 10 thighs)
• coarse salt and freshly ground black pepper
• 2 T (28 g) vegetable oil (I used canola)
• 1 onion (140 g), halved and sliced thin (I used a sweet onion)
• 2 T (32 g) minced canned chipotle chile in adobo sauce
• 1 tsp (2 g) garlic powder
• 1 tsp (2.5 g) ground cumin
• 1/4 tsp (1 g) ground cinnamon
• 1 14.5 oz (410 g) can fire-roasted diced tomatoes, drained
• 1/2 tsp (2 g) brown sugar
• 1 tsp (3 g) grated lime zest (I used the zest of 1 lime)
• 2 T (30 g) freshly squeezed lime juice

For the Tacos:

• 12-18 (6-inch) corn or corn-wheat tortillas, warmed
• 1 avocado, halved, pitted, and cut into 1/2-inch pieces
• 2 oz (57 g) Cojita or feta cheese, crumbled (1/2 cup)
• 6 scallions (90 g), minced
• minced fresh cilantro
• lime wedges
• rice and refried beans, for serving, optional

To Make the Chicken:

1. Using sous vide circulator, bring water to 180F/82C in 7 to 12-quart container. (I filled my 12-quart container with 9 quarts of water.) I prepared the filling while the water was heating.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat 1 T (14 g) oil in 12-inch skillet over medium-high heat until just smoking.
4. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.
5. Heat remaining 1 T (14 g) oil in now-empty skillet until shimmering.
6. Add onion and cook until softened and lightly browned, 4 to 6 minutes.
7. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute.
8. Stir in tomatoes and sugar, scraping up any browned bits.
9. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed. (I used a Vitamix.)
10. Place chicken and any accumulated juices and sauce in 1-gallon ziplock freezer bag and toss to coat.
11. Seal bag, pressing out as much air as possible.
12. Place bag into second 1-gallon ziplock freezer bag and seal.
13. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip the top corner to the side of water bath container, allowing remaining air bubbles to rise to top of bag. (I used a binder clip.)
14. Reopen 1 corner of the zipper, release remaining air bubbles, and reseal bag.
15. Cover and cook for at least 3 hours or up to 5 hours. (I cooked mine for 5 hours.)
16. Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite-size pieces using 2 forks.
17. Stir in lime zest and juice and season with salt and pepper to taste.

To Assemble the Tacos:

1. Spoon chicken into center of each tortilla. Serve with avocado, cheese, scallions, cilantro, and lime wedges.
2. Serve with rice and refried beans, as desired.

BLT Tacos

Why have I never thought of making a BLT taco before? Genius.

This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.

Yield: Serves 4

• 1 pound thick-cut bacon, about 10 slices
• 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
• 1 small Serrano or jalapeño chile, seeded or not, finely chopped
• 2-3 T cilantro, chopped
• 1 T fresh lime juice, plus more to taste
• Kosher salt, to taste
• ½ cup mayonnaise
• 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
• 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
• Romaine lettuce leaves, sliced into bite-size pieces
• 1 avocado, sliced into eighths
• refried beans and rice, for serving, optional

1. Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
2. While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
3. In a small bowl, whisk together mayonnaise and hot sauce.
4. Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm.  (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
5. Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.