Grilled Pork Tacos with Peach and Corn Relish

What could be better than pork tacos? Pork tacos topped with grilled peaches, corn and roasted peppers.  I swear this taco tastes like summer.  And for the record, I totally ate the peach and corn relish for lunch today, by itself, with a spoon.  Yup, it is that good.  I only managed to snap one picture on Tuesday, but it’s enough to whet your appetite.  The recipe takes a little more time than some of my others, but there is nothing particularly difficult and it is oh so worth the effort.

photo

Recipe:

1-2 dried ancho chiles

2-3 dried guajillo chiles

1 cup hot water

2-3 cloves garlic, peeled

1 teaspoon cumin

1 teaspoon salt

1 2lb pork loin

1 red bell pepper

1 jalapeno

2 ears corn, husks and silks removed

1 large or 2 small peach(es)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper

corn tortillas

oil

Remove stems and seeds from dried chiles. Break chiles in half and soak in hot water until rehydrated (I think I left mine for an hour or so, but you could probably do less).  Pour liquid, chiles, garlic cloves, cumin and salt in blender and blend until smooth.  Pour chile paste over pork loin in a shallow dish or ziplock bag and marinate for 2-3 hours. 

Preheat your grill.  Remove pork loin from marinade, but don’t scrape off the paste that sticks.  Place loin on grill and sear over direct heat for 5 minutes on each side. Move loin off of direct heat and continue cooking until desired doneness (I cooked mine for about an hour and a half).

 Toward the end of the cooking time, Place corn, bell pepper and jalapeno over direct heat.  Cut peach(es) in half and remove pit.  Add the peach, flesh side down, when you flip the vegetables. 

Remove everything from the grill when the peppers are charred and the corn and peach are roasted.  Set pork loin to rest while you prepare the relish.  Peel, seed and dice the peppers (I like to mince my jalapeno).  Cut corn off the cob.  Dice peach.  Place diced vegetables and peach in a bowl and add garlic powder, onion powder and salt to taste.

Brush both sides of corn tortillas with oil and heat over the grill until soften and slightly charred, flipping once. 

Slice pork loin into strips.  Pile tortilla with pork strips and relish and dig in. 

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