This simple marinade makes a taco that is sweet, spicy and smoky. The chipotle peppers are what give the smoke and heat so those can be adjusted according to your taste. I think it’s perfect just how it’s written. I put more peppers in them once and my husband’s eyes watered the whole time he ate (he is not a fan of spicy foods).
These are great for a busy weeknight since they basically take 3 minutes to put together and only about 8 minutes to grill. I throw all the marinade ingredients in a ziplock bag, close it and shake it up. Then I marinate the pork all day.
These delectable tacos are on our regular summer menu rotation and my husband always cheers when I tell him that we are having them for dinner. We also enjoy them a lot in the winter using my grill pan instead of the outdoor grill.
If you are looking for an easy, tasty weeknight meal give these a try!
Chipotle Pork Tacos
recipe from Better Homes and Gardens New Cook Book
4 boneless pork loin chops, cut 3/4 inch thick
1/4 cup sherry vinegar
1 Tbsp. packed brown sugar
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
Dash ground cloves
2 chipotle chile peppers in adobo sauce, finely chopped (about 2 tablespoons) – I also add about a tablespoon of the sauce from the can
4 cloves garlic, minced
Shredded Monterey Jack cheese
1. Place chops in a resealable bag. For marinade, combine vinegar, brown sugar, thyme, salt, cumin, pepper, clove, chipotle peppers and garlic. Pour marinade over pork; seal bag. Marinate in refrigerator for 2-4 hours, turning bag occasionally. Drain, discarding marinade.
2. Preheat grill. Place pork on grill and cook until no longer pink (6-8 minutes). Slice pork across grain into bite-size strips.
3. Place tortillas on grill for 20-30 seconds or until warm. Serve pork on tortillas with lettuce, tomato, cheese and sour cream.