Looking for heat that gives a one-two punch? Try a spicy marinaded pork that's then pair with sauteed Hatch chili peppers. There was a whole lotta flavor wrapped up in those little corn tortillas - it had us both going back for more!
Chipotle Pork Tacos with Guacamole
1 pound pork tenderloin
3 chipotle chilies in adobo sauce
2 cloves garlic, minced
1 tablespoon lime
1 tablespoon honey
3 tablespoons olive oil, divided
Salt and pepper to taste
1/2 red onion, sliced
1 hatch chili, seeded and sliced
Canola oil (enough to go up 1/4 inch in a skillet)
8 corn tortillas
Place the pork in a large ziplock bag. Chop the chilies and place in bag with 1 tablespoon adobo sauce, garlic, lime, honey and 2 tablespoons olive oil. Rub marinade into pork with salt and pepper. Marinade 1-2 hours in refrigerator.
Preheat oven to 375 degrees. Remove pork from ziplock bag and place in an oven safe dish. Bake about 30 minutes, until pork is 150 degrees. Let pork rest about 5 minutes, then cut into thin slices or shred.
In the meantime, heat the remaining tablespoon olive oil in a cast iron skillet. Saute onions and hatch chilies on medium low heat for about 10 minutes, until soft and lightly charred. Set aside.
In a small skillet, warm canola oil until about 350 degrees, or when the bottom of a wooden spoon forms bubbles around it when placed inside. Cook tortillas in the oil one at a time for about 10-15 seconds per side. Drain on a paper towel.
Assemble tacos by spreading sour cream and guacamole on tortillas, then topping with shredded pork, peppers and onions and topping with cotija cheese. Enjoy!