Pork asada tacos with chipotle crema
Periodically I decide to clean out my freezer (actually I have two) and just cook with whatever is in there. Actually, that’s not entirely accurate. I end up picking one or two things out of the freezer and then head to the store for everything else. Slightly self defeating.
Right now, in my freezer awaiting inspiration are:
- Bacon (no inspiration needed)
- Pork tenderloin scraps for stir fries
- 1/2 pound ground sirloin (tacos?)
- A chuck roast (probably destined for chili)
- Spaghetti sauce (freezes beautifully for a quick weeknight meal)
- Enchilada filling (no wondering what this will be for)
- Homemade peanut butter cookies (if I freeze them and take them out one at a time I have a fighting chance)
Plus I freeze all my staples like flour and cornmeal because I’m a Florida girl and you never get over that habit after you find a bug in the flour in your cupboard (eewwww!).
So for the tacos, I pulled out a frozen pork tenderloin. I already had flour tortillas and most of the ingredients for the crema (okay, it’s yogurt but crema sounds better) and cole slaw so all I had to buy was the yogurt, red cabbage and limes. The whole shebang cost me less than $10. Or it would have if I hadn’t added in a bottle of Cupcake Decadent Red to celebrate my frugality.
Pork Asada Tacos with Chipotle Crema
For the pork asada:
¼ cup soy sauce
¼ cup lime juice (3-4 limes)
¼ cup canola oil
1 teaspoon cumin
1 teaspoon pepper
1 ½ teaspoons chile powder
2 medium garlic cloves, sliced
1 pork tenderloin
Combine the first seven ingredients in a bowl and whisk to incorporate. Cut the tenderloin into 1-inch slices and add to the marinade. Refrigerate for three hours.
Light a grill to medium-high heat. Remove the pork from the marinade and pat dry. Spray with spray oil and grill 3-4 minutes a side. Let the pork rest for about 10 minutes and cut into chunks.
For the chipotle crema:
7 ounces plain Greek yogurt
Juice of 1 lime
¼ teaspoon chipotle chile powder
¼ teaspoon cumin
Salt and pepper to taste
Combine all ingredients in a small bowl and refrigerate.
For the cole slaw:
1 small head red cabbage, thinly sliced or shredded
3 tablespoons sherry vinegar
1½ tablespoons olive oil
Salt and freshly ground black pepper to taste
To combine: Toast the tortillas in a dry skillet until they begin to brown. Top with cole slaw, pork asada and chipotle crema.