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
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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 could use some In N' Out right now! Pic courtesy of @foodreuels - Feeling like an anima… https://t.co/KEJPAfc09U https://t.co/LldcuHp9GN - 3 hours ago
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