This recipe is also known as Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado was featured at the 2001 ADA conference. Adapted from Mexico, One Plate at a Time by Rick Bayless, this recipe is perfect for a light lunch.

Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa

1 (1 pound) pork tenderloin 1/2 of a 7-ounce can chipotle chiles in adobo sauce 1 cup fresh orange juice 1 cup (about 2 ounces) sun-dried tomatoes, halved 1 small red onion, finely chopped (generous 1/2 cup) 1/2 cup chopped pitted Kalamata olives 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1/4 teaspoon salt, or to taste 1 tablespoon vegetable oil 12 corn tortillas, warmed

Lay tenderloin on a cutting board and cut it in half across the width. Butterfly each piece by making a lengthwise cut to within 1/4 inch of the other side. With a meat pounder or heavy mallet, pound to between 1/4- and 1/8-inch thickness.
In a food processor or blender, thoroughly puree the chipotles with the adobo sauce; reserve 1 tablespoon. Spread remaining pureed chipotles on both sides of the pork. Cover and refrigerate for at least an hour or up to 24 hours.
In a small saucepan, bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.
Scrape the softened tomatoes with juice into a food processor or blender; add reserved chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (but not pureed). Scrape into a small serving bowl. Add the onion, olives, cilantro and lime juice. Stir together, taste and season with salt if needed. Set aside at room temperature while you cook the pork.
Set a large, nonstick skillet over medium-high heat. Add the oil, brushing or spreading around to evenly coat the surface. When the oil is very hot add one of the pork pieces. Sear until browned, about 2 to 3 minutes. Turn and sear the other side, about 11/2 minutes. Transfer to a baking sheet and keep warm. Sear the remaining pork.
Chop the pork into 1/2-inch pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas.

Makes 12 tacos. Serves four as a light meal.

Chef’s Note: The chile-coated pork (from Step 2) can be allowed to marinate for up to 24 hours. Longer than that and the chipotle mixture will overpower the pork.
The salsa is best made the day you are serving it.

Recipe provided courtesy of Pork, The Other White Meat