Chipotle Pork Street Tacos with Queso Fresco Guacamole

Chipotle Pork Street Tacos with Queso Fresco Guacamole

I’ve been experimenting with my new enameled Dutch oven.  I know I’m a little slow to the show when it comes to owning one of these durable pieces of kitchen equipment.  I love it!  I can start the cooking stove top, then cover it and put it in the oven for a couple of hours.  This super flavorful pork taco recipe bakes up beautifully in the Dutch oven and comes just in time for the big Super Bowl first of February.  I watch the game with some interest, but honestly I don’t always remember who wins from year to year.  It’s more about time with family, watching fun football AND commercials and enjoying delicious food like this awesome recipe.

Start with lean pork tenderloin (or I’ve also used pork shoulder or butt with good results, although both are fattier cuts than the tenderloin.)  Rub the chipotle seasoning all over the pork and brown it in the Dutch oven for a few minutes, turning to brown all sides.  Remove the pork from the Dutch oven for a minute while you cook the onions and garlic.  Then place the pork back into the Dutch oven and cover with pomegranate (or you can substitute cranberry juice which is less expensive), lime juice and chicken broth.  Bring that to a simmer then add the rosemary.  Cover and bake at 350 degrees for a an hour and a half.  Then remove the lid and cook another half hour or until the liquid is reduced by half and the pork can be separated with a fork.  Then shred the pork with a fork and let it soak up all that delicious liquid.

To make the guacamole I use two big diced avocados and mix with queso fresco (Mexican cheese that is salty and crumbly), chopped plum tomatoes, diced shallots (which give a hint of garlic), lime juice, chopped cilantro, salt and pepper as needed.  So, so good.  You may be tempted to just sit with a spoon and eat the whole bowl, but don’t do this.  Save some for topping your delicious pork you’ve been waiting to eat.

Street tacos set themselves apart from other tacos by their simplicity.  Assembly is simply meat and guacamole or meat and pickled onions.  No long list of other toppings like sour cream, salsa, cheese, lettuce etc.  Admittedly this guacamole packs a lot of those things in all together, but overall this assembly makes quick work of dinner when needed in a hurry or for your Super Bowl guests who don’t want to miss a single play OR commercial.

Here’s to a tasty meal for your family and friends to enjoy any time.  And if you choose to make these for your Super Bowl get together, here is my football wish:  May your taste buds be filled with these fabulous flavors and may your favorite team win . . .

One Year Ago: Sesame Chicken and Broccoli                                                                                    Two Years Ago:  Roasted Butternut Squash and Black Bean Quesadillas

Chipotle Pork Street Tacos with Queso Fresco Guacamole

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 35 minutes

Yield: 10 to 12 servings

3 to 4 mini tacos per serving

  • Chipotle Pork Street Tacos with Queso Fresco Guacamole
  • 2 pounds boneless pork tenderloin
  • 2 Tbsp chipotle seasoning (I use McCormick Grill Mates Chipotle seasoning)
  • 2 Tbsp canola or safflower oil
  • 1 cup white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cups 100% pomegranate or cranberry juice
  • 1½ cups chicken broth
  • 1/4 cup fresh lime juice (juice of about 2 limes)
  • 30-40 white corn mini tortillas (Street Taco size)
  • Fresh lime wedges, for garnish
  • Fresh cilantro or mint leaves, for garnish
  • Queso Fresco Guacamole
  • 2 ripe avocados, diced
  • 1/2 cup queso fresco, reserve 2 Tbsp for sprinkling
  • 2 Tbsp fresh lime juice
  • 2 Tbsp shallots, finely chopped
  • 2 plum tomatoes, seeded and finely chopped
  • 2 Tbsp coarsely chopped fresh cilantro
  • 1/8 tsp coarse salt
  • 1/8 tsp freshly ground black pepper
  1. Preheat oven to 350 degrees F.
  2. Rub the chipotle seasoning all over the pork tenderloin.
  3. Heat the oil in a Dutch oven or ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. Remove the meat from the Dutch oven and set aside.
  4. Add the onion and cook, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute, until fragrant and lightly browned. Pour in the pomegranate juice, chicken broth and lime juice; stir well, scraping the bottom of the pan to incorporate all the browned bits.
  5. Return the meat to the Dutch oven and let it come to a simmer. Once it does, cover and place in the prepared oven for 1 1/2 hours, until the meat is completely tender.
  6. Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat falls apart when pulled with a fork and the liquid has thickened considerably. Remove from the oven. Using two forks, shred the meat into small bite size pieces and let it sit in the sauce.
  7. For the guacamole: Combine the avocado, queso fresco, lime juice, shallots, tomatoes and chopped cilantro in a small bowl. Gently mash with a fork until well combined. Season with salt and black pepper to taste. Cover and refrigerate until ready to use.
  8. To Assemble: Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable. Fill with 1-2 Tbsp pork and 1-2 Tbsp guacamole. Sprinkle with reserved queso fresco crumbles, lime wedges and cilantro sprigs. Enjoy and Ole`


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Easy Slow Cooker Pulled Pork with Tangy BBQ Sauce






Grilled Shrimp Tacos with Cilantro Lime Coconut Cream Sauce 






BBQ Chicken Tacos




    • Karen says:

      I am so happy you tried it. I’m still eating off of my batch from last week and am loving how the flavors continue to blend. I’ll end up freezing the rest and save for the Super Bowl! Did you use pomegranate or cranberry juice? Just curious. KM

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