Carnitas Tacos with Spicy Slaw
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp. hot sauce
- 2 tsp. Cilantro Mojo Seasoning
- 1 tbsp. lime juice
- 16-oz./455 g bag coleslaw mix
- ¼ red onion, thinly sliced
- 1 medium onion, quartered
- 2 jalapeno peppers, seeded
- 1/3 cup cilantro
- 8-oz./225 g can tomato sauce
- 2 tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided
- 2–2½ lb./1–1.2 kg pork tenderloin
- 16 6"/15 cm flour tortillas
- 1 lime, cut into wedges
Spicy Slaw
Instructions
- In medium bowl, stir together sour cream, mayonnaise, hot sauce, Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat.
- Cover and refrigerate at least 1 hour or overnight.
- In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. Southwest Chipotle Seasoning Blend.
- Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning Blend and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C.
- Remove from oven and allow to rest, covered, 10 minutes.
- Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
- Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.
Slaw
Tacos
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