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Tacos of BBQ Pork Loin, Roasted Red Bliss
Potatoes, and Tomatillo-Red Pepper Relish



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La Belle Cuisine


Tacos of BBQ Pork Loin, Roasted Red Bliss
Potatoes, and Tomatillo-Red Pepper Relish

Bobby Flay Cooks American:
Great Regional Recipes with
Sizzling New Flavors

by Bobby Flay with Julia Moskin, 2001, Hyperion

Best of the Best Vol. 5:
the Best Recipes from the
25 Best Cookbooks of the Year

Food and Wine Books, Editor in Chief Judith Hill,
2002, American Express Publishing Corp.

“The pork taco, in my opinion, is one of the great culinary creations of the
Americas. Tender shreds of slow-cooked pork are a basic ingredient in a lot
of dishes from the Texas-Mexico border, where some of my favorite food
comes from. Pork, potatoes, and tomatillos are an amazing combination
I discovered there. When you wrap them in corn tortillas with a red pepper
salsa and a little cheese, then melt the cheese and crisp the tortillas in a hot
oven or on a grill, it makes a fantastic dish. You could also sear the tacos
on both sides on a hot, oiled skillet.”

Serves 4

For the pork
2 pork loins (about 1 1/2 pounds each)
Salt and freshly ground pepper
2 cups barbecue sauce of your choice
3 cups low-sodium canned chicken stock

For the relish
2 roasted red peppers, peeled, seeded,
and coarsely chopped
4 tomatillos, husked and coarsely chopped
1/2 red onion, finely diced
1 jalapeño, finely diced
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

For the tacos
Eight 6-inch corn tortillas
3/4 cup finely grated white cheddar cheese
3/4 cup finely grated Monterey Jack cheese
1/2 red onion, finely sliced
4 Red Bliss potatoes or other small potatoes, roasted
or boiled until soft and sliced 1/2 inch thick
1/4 cup chopped cilantro
Canola oil

1. Start the pork: Preheat the oven to 325 degrees F, Season the pork
with salt and pepper and brush with 1 cup of the barbecue sauce. Place
the pork in a saucepan. Pour the stock around the pork and bring to a
simmer on top of the stove. Cover and place in the oven to braise for 1
hour, or until cooked through. Remove from the cooking liquid. Bring
the cooking liquid to a boil on top of the stove and reduce by half.
2. Finish the pork: Heat a grill pan or heavy skillet until almost smoking. Place the pork in the pan, brush with the reserved barbecue sauce, and
sear 2-3 minutes on each side, basting with more sauce, until a crust
forms. Let rest and slice against the grain of the meat into 1/4-inch slices.
3. Make the relish: Combine all the ingredients in a medium bowl. Let
rest at room temperature for 30 minutes.
4. Make the tacos:  Preheat the oven to 350 degrees F. Lightly oil a sheet pan. Lay the tortillas on a flat surface. Sprinkle 1 tablespoon of each kind
of cheese over each tortilla. Place a few sliced of onion over the cheese,
then 3-4 slices of potatoes. Dip the sliced pork into the cooking liquid to moisten, then place 3-4 slices of pork on top of the potatoes. Place a little more of the cheese on top of the pork, then some of the cilantro. Fold
the tortilla over and press down slightly. Brush the tops of the tortillas
with some of the oil and place on the baking sheet. When all the tacos
have been assembled, bake until the tortillas are lightly golden brown
and the cheese has melted, 5-7 minutes. Serve topped with the relish.

Food & Wine Test-Kitchen Tips

  • We used pork tenderloin in this recipe, and the tacos were yummy.

  • We sprinkled the 3 pounds of pork with 1 teaspoon of salt and
    found a teaspoon was just right for the relish too.

Wine recommendation:  This Southwestern dish calls for an
all-American wine. A gutsy young Zinfandel is just the ticket.

Featured Archive Recipes:
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Chops with Tomato-Chipotle Sauce


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