April 25, 2011

Delicious Tacos! Pork Loin Marinated with Ancho Chilies with Roasted Tomatillo Salsa and Fresh Mango

How does this sound- pork loin marinated in an ancho chili paste, grilled, served in warm tortillas, topped with roasted tomatillo, poblano and avocado salsa, with fresh mango? Trust me, this is good, good stuff. Our baby eats this pork loin like it's candy, seriously, he loves it, and this makes really, really good leftovers. You could make this for dinner and eat it for a few nights!

When you are making this, the blender is your new best friend. Why waste time chopping things? Or making things pretty? No need- the blender will do it for you! Isn't that music to a busy Mom's ears?

Pork Loin Marinated in Ancho Chili Paste

2 large garlic cloves

2 medium sized tomatoes

1 Tbsp. white vinegar

1/8 tsp. ground cumin seed

1/8 tsp. ground cloves

1/4 tsp. dried thyme leaves

1/4 tsp. paprika

pinch sea salt

few grinds fresh pepper

1 anaheim chili (seeds and stem removed)

3 ancho chilies (seeds and stems removed)

2 pork loins

First, we are going to rehydrate our ancho chilies. First, remove the seeds and stems from the chilies. Bring some water to a boil, pour over the 3 ancho chilies in a small bowl. Let this sit for 10 minutes. Assemble the other ingredients in the blender. After the ancho chilies have sat in the hot water for 10 minutes, pour 1 Tbsp. of the chili water into the blender, discard the rest. Add the 3 rehydrated chilies to the blender and blend. This is your marinade! I use only half of this for 2 pork loins. Save the rest in the refrigerator for the next lucky meat. Rub this liberally over two pork loins, place in a bowl and cover with plastic wrap, allow to marinade for at least 4 hours. Overnight is good, too :)

Roasted Tomatillo, Poblano and Avocado Salsa

3/4 lb. tomatillos

1 poblano chili

1/2 small yellow onion

1 jalapeno with seeds, (stem removed)

1 garlic clove

1 medium avocado

zest of 1/2 of a lime

juice from 1 lime

sea salt


1 Tbsp. cilantro

Heat the oven to 375. On a baking sheet, place the poblano and the tomatillos (husks removed). Roast for about 15 minutes. Remove from the oven. Cut off the stem of the poblano, but leave the seeds inside. In the blender- your new best friend, right?! Blend all the ingredients. This will be warm, so be careful! Refrigerate right away. If you're making this close to when you're going to eat, you can put it in the freezer to cool it down quicker.

Now to cook our delicious pork loin! I cooked this on our big green egg, at about 425, I cooked it for about 15-18 minutes, turning every 5 minutes to get beautiful grill marks on all the sides! The internal temperature needs to be at least 140. You can replicate this in your oven at a similar temperature. Remove from the grill, or oven, allow to rest for about 5-10 minutes. Cut the pork loin into small pieces, roughly 1/3".

Serve the pork loin in warm tortillas, top with your delicious salsa, and chopped fresh mango!

Some thoughts on mangoes- I wear disposable plastic gloves when I handle chili peppers as well as mangoes- mangoes have sap on their outside that can occasionally cause rashes. Some people develop an allergy over time to mango sap, but can still eat the inside of mangoes. Peel the mango using a vegetable peeler, then cut off pieces with a knife. You'll notice that the mango seed is fairly large and broad, you'll be able to see which way it goes and cut around it.

Enjoy! This was our Easter dinner :)

No comments: