Classic Mexican Pork Tacos

C l a s s i c M e xi ca n

Pork Tacos

Ingredients ¼ cup sour cream ¼ cup mayonnaise 2 Tbsp. hot sauce 2 tsp. Cilantro Mojo Seasoning 1 Tbsp. lime juice 1 (16-oz.) bag coleslaw mix ¼ red onion thinly sliced 1 medium onion quartered 2 jalapeno peppers seeded ⅓ cup cilantro 1 (8-oz.) can tomato sauce 2 Tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided 2–2½ lb. pork tenderloin 16 (6″) flour tortillas 1 lime cut into wedges

Directions 1. In medium bowl, stir together sour cream, mayonnaise, hot sauce, cilantro mojo seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat. Cover and refrigerate at least 1 hour or overnight. 2. Preheat oven to 325°F/162°C. Place onion, jalapeno and cilantro in the SuperSonic Chopper Extra with blade attachment. Replace cover and pull cord several times to finely chop. In UltraPro 2.1-Qt.

Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. southwest chipotle seasoning. Season pork with remaining 2 tbsp. southwest chipotle seasoning and place in casserole pan with sauce, tucking small ends under. 3. Cover and roast for 25 minutes or until internal temperature reaches 155°F/69°C. Remove from oven and allow to rest, covered, 10 minutes. 4. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds. 5. Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge. 47