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Categories:
orange juice apple cider vinegar chili powder sugar kosher salt oregano ground cumin cayenne pepper yellow onion garlic chiles wonton wrappers vegetable oil pineapple heavy cream sour cream kosher salt cilantro
Viewed: 29 - Published at: 9 years agoIngredients
- 1/4 cups Fresh Orange Juice
- 1/4 cups Apple Cider Vinegar
- 2 Tablespoons Chili Powder
- 1 teaspoon Sugar
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Dried Oregano
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Cayenne Pepper
- 1/2 whole Yellow Onion, Minced
- 2 cloves Garlic, Minced
- 2 whole Canned Chipotle Chiles In Adobo Sauce, Minced
- 1 whole (1 1/2 Pound Size) Boneless Pork Loin, Cut Into 2-inch Chunks
- 16 whole Wonton Wrappers
- 3 Tablespoons Vegetable Oil
- 1/4 whole Pineapple, Peeled, Cored And Diced
- 1/4 cups Heavy Cream
- 2 Tablespoons Sour Cream
- 1 pinch Kosher Salt
- 1/4 cups Chopped Cilantro Leaves
Method
- For the tacos: Whisk together the orange juice, vinegar, chili powder, sugar, salt, oregano, cumin, cayenne pepper, onion, garlic, and chipotle chiles in a shallow baking dish.
- Add the pork and turn to evenly coat.
- Cover and let it marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 375 degrees F. Brush both sides of each wonton wrapper lightly with 2 tablespoons of the vegetable oil.
- Gently press the wrappers into the cups of two standard-size muffin tins (recipe makes 16 so you wont fill both pans).
- Bake the wontons for about 6 minutes, until lightly browned around the edges.
- Remove from the oven and let them cool for 5 minutes.
- Gently remove the wonton cups from the pans and let them cool completely on a wire rack.
- Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat.
- Grill the pineapple chunks for 6 to 8 minutes, stirring occasionally, until lightly caramelized.
- Transfer pineapple to a small bowl.
- Lift the pork from the marinade and add it into the pan.
- Grill for 4 to 5 minutes per side, until cooked through.
- Transfer the chunks of pork to a cutting board and let it rest for 5 minutes.
- Chop the pork into bite-sized pieces.
- For the crema: Whisk together the heavy cream, sour cream, and salt in a small bowl to combine.
- To assemble the tacos, divide the pork and pineapple between the wonton cups.
- Top each taco with a dollop of crema and sprinkle with the cilantro.
