Chipotle Pork Tacos with Lime Sour Cream - 37

I love, Love, LOVE tacos! Do you know what bugs me about Tacos? The hash­tag #TacoTues­day. As if we’re only allowed to have tacos one day a week. Tacos should be eat­en on what­ev­er day you like. Last week, my 6-year-old, miss­ing his two bot­tom front teeth (and now with a pro­nounced lisp) was ecsta­t­ic to have Tha­co Thurs­day. To help break the taco out of its Tues­day pris­on, I’m here to share a phe­nom­e­nal taco recipe that I encour­age you to pre­pare on what­ev­er day you wish.

Chipotle Tacos with Lime Sour Cream

Ingre­di­ents:

2 pork ten­der­loins, teth­ered togeth­er
Olive oil
McCormick Grill Mates Chipotle & Roast­ed Gar­lic Sea­son­ing
Salt
Pep­per
1 cup sour cream
Juice from 1.5 limes, divid­ed
1/2 cup cilantro, chopped fine
1 ear of corn
1/2 red pep­per, chopped
1/2 yel­low pep­per, chopped
1 shal­lot, chopped
1 tbsp chopped cilantro
1/2 cup pur­ple cab­bage, shred­ded
1 tbsp of olive oil
Faji­ta shells
More olive oil
Shred­ded cheese

Did I men­tion there’s also a roast­ed corn rel­ish in this? I didn’t? Oh, that’s because Chipotle Tacos with Lime Sour Cream and a Roast­ed Corn rel­ish is a reeeaal­l­l­lyyy long title.

To start, we need to truss to pork ten­der­loins togeth­er, fat end to skin­ny and vice ver­sa. We do this for two rea­sons.

1) By tying them togeth­er, they insu­late each oth­er and allow for more time to infuse the pork with smoke before they are done.

2) Fat end to skin­ny allows for the pork to cook even­ly and not have the skin­ny ends dry out before the fat ends.

Here’s what I’m talk­ing about:

Chipotle Pork Tacos with Lime Sour Cream - 24
Pork ten­der­loins taper from one end to the oth­er

Next up, get out some bak­ers twine and truss those bad boys togeth­er:

Chipotle Pork Tacos with Lime Sour Cream - 25
Tie off the one end with a knot
Chipotle Pork Tacos with Lime Sour Cream - 26
Con­sec­u­tive loops should take care of most of the trussed ten­der­loins and one more knot at the end — then it’s only 2 cuts to free the meat from the string
Chipotle Pork Tacos with Lime Sour Cream - 27
And if you do it right, you only have to tie two knots

Now time to get them sea­soned. Before we can sea­son, we need to add some olive oil to help the Chipotle & Roast­ed Gar­lic Sea­son­ing stick as well as to give the pork ten­der­loin some great col­or lat­er on:

Chipotle Pork Tacos with Lime Sour Cream - 1 (1)
The oil helps to ensure the very lean ten­der­loins don’t over­cook

Then hit it with the McCormick Grill Mates Chipotle & Roast­ed Gar­lic:

Chipotle Pork Tacos with Lime Sour Cream - 2
Sea­son that meat!

Lay the rub on thick as we will be slic­ing it across the grain and the ratio of rub to meat will be pret­ty low for the rub. I’ll show you in a sec­ond once we get the­se ten­der­loins reverse seared.

Also add some salt and black pep­per.

Place the trussed, oiled and sea­soned pork ten­der­loins in a 300 degree smok­er or a grill indi­rect with hot coals on one side and the meat on the oth­er. Throw in some smoke wood on the coals and close the lid. Head inside to make the lime sour cream.

Com­bine the sour cream, juice of one lime and cilantro in a bowl and mix thor­ough­ly.

Head back out to the pork ten­der­loin. The goal here is to reverse sear it, which means to smoke it and then sear it. Sear­ing first won’t allow much smoke to pen­e­trate. So smoke until it reach­es an inter­nal temp of about 125–130 and then move it over to the hot side of the grill to sear:

Chipotle Pork Tacos with Lime Sour Cream - 5
Time to SEAR!

Speak­ing of the grill. That’s my PK Grill. PK stands for Portable Kitchen. It also stands for Per­ma­nent Kitchen as far as I’m con­cerned. The grill is made from cast alu­minum which means it will nev­er rust. Tired of replac­ing your grill every 3–4 years? Buy one of the­se and you won’t have to.

Once the chipotle pork is seared all the way around and it hits the tar­get temp of 145, pull it from the grill:

Chipotle Pork Tacos with Lime Sour Cream - 6
NAILED it!

While the pork rests, roast some corn for the roast­ed corn rel­ish.

***Editor’s Note ~ Before any­one gets all up in arms about only cook­ing pork to 145, the USDA now says that pork does not have to be cooked beyond medi­um rare***

Place the ear of corn over the hot coals and keep turn­ing until there’s some char all the way around:

Chipotle Pork Tacos with Lime Sour Cream - 31
360 degrees of char

Slice the roast­ed corn off the cob and com­bine with the chopped pep­pers, shal­lot, pur­ple cab­bage and cilantro. Then add the oil and juice of 1 half lime and mix togeth­er:

Chipotle Pork Tacos with Lime Sour Cream - 32
Col­or­ful ingre­di­ents always make for a bet­ter meal. We see a meal usu­al­ly before we smell or taste it

Now slice the pork ten­der­loin and let’s get ready to make some Chipotle Tacos with Lime Sour Cream:

Chipotle Pork Tacos with Lime Sour Cream - 41
It’s sub­tle but you can see the smoke ring

See how much meat there is com­pared to how much of the seared chipotle out­side? That’s why we lay the chipotle sea­son­ing on thick.

Brush some olive oil on one side of a faji­ta shell:

Chipotle Pork Tacos with Lime Sour Cream - 17
A lit­tle oil goes a long way
Chipotle Pork Tacos with Lime Sour Cream - 34
Spread the love

Then place it oiled side down over a hot fire and oil the oth­er side:

Chipotle Pork Tacos with Lime Sour Cream - 10
Brush the oth­er side

Don’t walk away to use the restroom or get a refill. This doesn’t take long. Keep check­ing the bot­tom. We’re look­ing for a lit­tle brown­ing to crisp up the shell. When it bub­bles on top, it’s ready:

Chipotle Pork Tacos with Lime Sour Cream - 19
Mmm­mm bub­bly!

Here’s what it looks like on the oth­er side:

Chipotle Pork Tacos with Lime Sour Cream - 12
Browned up nice­ly
Chipotle Pork Tacos with Lime Sour Cream - 13
This is just the start

Place a lay­er of shred­ded cheese, a lay­er of pork ten­der­loin and anoth­er lay­er of shred­ded cheese on one half of the browned side:

Fold the shell over to make our chipotle taco and place it back over the hot fire. Again, don’t go very far:

Chipotle Pork Tacos with Lime Sour Cream - 14
Those coals are rag­ing hot!

We’re still look­ing for a lit­tle brown­ing. Once it browns a lit­tle, rotate it 45 degrees:

Chipotle Pork Tacos with Lime Sour Cream - 15
Rotat­ed

And yes, I cross­hatched my taco:

Chipotle Pork Tacos with Lime Sour Cream - 16
We’re just about there

Once it’s browned on both sides and the cheese is good and melty, we can take the taco off the grill:

Chipotle Pork Tacos with Lime Sour Cream - 20
Look at that gooey cheese drip­ping down!

Spoon in the roast­ed corn rel­ish:

Chipotle Pork Tacos with Lime Sour Cream - 18
Now we bring it all togeth­er

Stack up the chipotle tacos with the roast­ed corn rel­ish and hit it with that lime sour cream:

Chipotle Pork Tacos with Lime Sour Cream - 35
#Drop­s­TheMi­cro­phone

First off, by reverse sear­ing the pork ten­der­loin, I get that sul­try smoke PLUS the carameliza­tion of the pro­teins on the out­side from the sear and the sweet smok­i­ness of the McCormick Grill Mates Chipotle & Roast­ed Gar­lic Sea­son­ing — win, Win, WIN! By cook­ing both sides of the faji­ta shell, I add a won­der­ful airy and crispy tex­ture to the mouth­feel. The lime and cilantro in the roast­ed corn rel­ish and the sour cream meld so beau­ti­ful­ly togeth­er. This is one of the best recipes I’ve ever done on the site. You’ve got to try it. I’ll wait for the thank you’s and acco­lades. Go ahead, go get the ingre­di­ents and give it a go. I’ll wait ;-D

As always, if you have any ques­tions or com­ments you can leave them below or send me an email.

McCormick Grill Mates com­pen­sat­ed me for this post.

Chipotle Tacos with Lime Sour Cream
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 12–16
 
Reverse seared, Chipotle & Roast­ed Gar­lic, pork ten­der­loin stuffed into taco shells with roast­ed corn sal­sa and topped with lime sour cream.
Ingre­di­ents
  • 2 pork ten­der­loins, teth­ered togeth­er
  • Olive oil
  • McCormick Grill Mates Chipotle & Roast­ed Gar­lic Sea­son­ing
  • Salt
  • Pep­per
  • 1 cup sour cream
  • Juice from 1.5 limes, divid­ed
  • ½ cup cilantro, chopped fine
  • 1 ear of corn
  • ½ red pep­per, chopped
  • ½ yel­low pep­per, chopped
  • 1 shal­lot onion, chopped
  • 1 tbsp chopped cilantro
  • ½ cup pur­ple cab­bage, shred­ded
  • 1 tbsp of olive oil
  • Faji­ta shells
  • More olive oil
  • Shred­ded cheese
Instruc­tions
  1. Truss the pork ten­der­loins togeth­er, fat end to skin­ny and vice ver­sa
  2. Oil the trussed pork and coat with salt, pep­per and the Chipotle & Roast­ed Gar­lic Sea­son­ing
  3. Smoke the pork ten­der­loins until they get to between 125–130 degrees on a 300 degree grill (should take between 45 min to an hour)
  4. While the pork is smok­ing, com­bine the sour cream, juice of one lime and cilantro in a bowl and blend well
  5. When the pork ten­der­loins reach 125–130 sear over hot coals to get a nice char all the way around and take it to 145 degrees
  6. Remove from the heat and allow to rest
  7. Roast the ear of corn over the hot coals till some nice char appears all the way around
  8. Slice the roast­ed corn from the cob and com­bine with the pep­pers, shal­lots, cab­bage and then mix in the oil and the juice from the half a lime
  9. Brush the side of the faji­ta shells with oil and place them over hot coals, oiled side down
  10. Brush oil over the oth­er sides
  11. Once the shells start to bub­ble and brown on the bot­tom, remove from the heat and place them browned side up on a cut­ting board or plat­ter
  12. Place a lay­er of cheese, pork ten­der­loin and cheese on one half of the shell and then fold it over to form a taco
  13. Place back on the grill to brown the out­side of the tacos
  14. Remove from the heat and spoon in the roast­ed corn rel­ish and add a driz­zle of lime sour cream
 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
I nor­mal­ly go burg­er instead of cheese steak sam­mich, but then I saw this absolute stun­ner… https://t.co/wnMIEkbCIA https://t.co/70F5Ro5H82 — 4 hours ago
Scott Thomas

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