Goodness it has been a looong week since last Wednesday. Last minute we had to go out-of-town for my Nana’s funeral and didn’t get back until Friday afternoon. I was sick all weekend..like sleeping-next-to-the-porcelain-bowl, ginger ale-only-diet, sick…its been years since that happened…and then my poor little baby caught whatever bug I had and the poor guy is having such a rough time of it 🙁 Needless to say, I’m exhausted!
These tacos were the last delicious home cooked meal we had last Tuesday! And they are sooo good! They’re a bit spicy, so if you don’t like this much of a kick, there is a note at the bottom of the recipe to tame them down! But if you love spiciness, these babies are for you! They are soo flavorful..the mix of the spicy salty pork with the sweet and tangy pineapple salsa is to.die.for. We love Mexican, and one of our favorite little mexican joints here makes the most delicious Al Pastor tacos and I’ve been wanting to try them at home for yearss..so glad I did! These are everything I wanted them to be!
Throw the marinade together before you go to bed, let it sit in the fridge overnight, and toss it in the crock pot when you get up. Easy Peasy…ready when you get home…all you have to do is make the salsa..which literally takes no more than 3.5 minutes! 😀 DELISH!
Enjoy!! Happy Monday!!! xo
Ingredients
- 1 can chipotle chile in adobo sauce, remove chiles to roughly chop then return to can
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon dried oregano
- 2 teaspoons chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 slices pineapple, chopped
- 1/4 cup fresh cilantro leaves, roughly chopped
- 3 tablespoons thinly sliced red onion
- 1 lime, juiced
- 8 (6-inch) corn tortillas
- 4 Tablespoons Cotija Cheese
Directions
- In a gallon sized ziplock bag mix together the chiles in adobo, olive oil, dried oregano, chile powder, ground cumin, salt, and black pepper. Shake it all up until mixed well. Add the trimmed pork.
- Seal and marinate in fridge for 12-24 hours.
- Turn crock pot on low and toss in the entire contents of the ziplock bag. Cover and cook for around six hours.
- Meanwhile to make your salsa, chop up your pineapple and throw in a bowl. Add the fresh cilantro, onions and juice of a lime. Toss to thoroughly mix. Store in the fridge to let the flavors marinate and come together while the pork is cooking.
- Remove pork and roughly chop it. Add it back to the crock pot, toss with the sauce and turn crock pot down to 'warm'.
- Assemble tacos, steam corn tortillas in the microwave, top with the pork mixture, followed by the salsa, and sprinkle with some delicious cheese! Serve and enjoy!
Notes
These tacos are pretty spicy..the pineapple salsa helps to tame it somewhat, but if you don't like a lot of heat, only use half of the can of chiles in adobo, and just add about 1/2 a cup of water to the mixture!
Adapted From: Cooking Light
