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
Guacamole
Sour cream
Cotija cheese
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!
My coworker Eric always has delicious homemade tacos everyday for lunch, so I decided to make my own steak tacos Friday night. I went a little crazy with sides and toppings (with the roommates' help!), so we had quite a feast. I also used a delicious spice combo that my friend Ivette gave me for Christmas which was Chili, oregano and salt to season the steak- the flavors really complimented one another.
Steak Tacos
2 pounds flank steak 1 tablespoon chili, oregano and salt mixture
1/4 cup Worchestershire sauce
2 tablespoons olive oil 2 avocados, sliced and divided
1 poblano pepper, roasted
2 cloves garlic
1/2 cup sour cream
Salt and pepper to taste
Corn tortillas
Optional:
2 mangos, peeled, pitted and sliced
1 cup shredded jicama
1 tablespoon fresh chopped cilantro
2 tablespoons cheddar cheese
Top steak with first 3 ingredients and marinade for 30 minutes to an hour. Heat a grill pan to medium high 
heat. Cook steak about 5 to 6 minutes on each side (for medium to medium rare). Remove from heat, let sit for 5 to 10 minutes. Slice and serve.
Combine 1/2 avocado, pepper, sour cream and salt and pepper in a food processor and serve as sauce for tacos in corn tortillas. Top tacos with remaining avocado and mangos, jicama, cilantro and cheese as desired.
Black Beans
4 cloves garlic
1 cup chopped red onion
1 15-ounce can black beans, rinsed
1 green bell pepper, halved, seeded and chopped
1/2 cup corn kernels
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup fresh chopped cilantro
Heat oil in a large skillet on medium heat. Add garlic and red onion and saute 2 to 3 minutes. Add remaining ingredients and cook about 10 minutes. Serve with rice and cheddar cheese.
The boys also prepared fried yucca and plantains which were SO good. If I ask nicely, I'm sure I could get them to blog about it :)
The final product!
As an added bonus, I had some beans left. The next morning I made a southwestern scramble simply by scrambling 8 eggs then mixing in the beans for the last minute of cooking (I warmed them first) and topped with some cheese. Delicious! 
