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Ingredients
US|METRIC
8 SERVINGS
- 6 dried ancho chile (stemmed, seeded, and torn into large)
- 2 cups water (very hot)
- 1 onion (medium, cut into quarters)
- 1 cup onion (finely chopped)
- 4 cloves garlic (coarsely chopped)
- 1 tsp. dried oregano
- 1 tsp. salt (plus more for seasoning)
- 1/2 tsp. pepper (plus more for seasoning)
- 1 tsp. ground cumin
- 1/4 tsp. ground cloves
- 2 pork tenderloin (about 2 pounds total)
- 1 cup fresh cilantro (coarsely chopped)
- 8 corn tortillas
- 2 limes (cut in half)
- hot pepper sauce (for serving)
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Directions
- At home- Soak the ancho chiles in the hot water until they soften, about 1 hour. You may need to weigh the chiles down with a small plate so they will be fully submerged.
- Transfer the chiles and 1 cup of the soaking liquid to a blender along with the quartered onion, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon pepper, cumin and cloves and purée until smooth. Transfer the mixture into a bowl.
- Season the pork tenderloins with salt and pepper and then cover them with half of the chile purée, reserving the other half for later. Transfer the coated pork tenderloins to a sealable container and refrigerate until you are ready to pack, at least 1 hour or up to 6 hours.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium460mg19% |
| Potassium1460mg42% |
| Protein33g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber11g44% |
| Sugars2g |
| Vitamin A140% |
| Vitamin C25% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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