Spicy Pork Tacos with Roasted-Chile Sauce

No doubt about it, the heat is on in my house. If you love hot chiles, the roasted-chile sauce in this dish will not disappoint.

If you’re not so keen on that much spice, you can turn down the heat by omitting the habanero chiles. To make it even milder, use only one jalapeno and one serrano and add an extra poblano. If you want it completely on the mild side, omit the habaneros, jalapenos, and serranos and use one large red bell pepper, one large green bell pepper, and two to three poblano chiles, depending on size. The robust, savory, and earthy flavor of roasted chiles will still be there, regardless of the heat.

Assorted Chiles for Roasting

There are two important steps in drawing out that great flavor: roasting the chiles at a high temperature to blister the skin and letting the roasted chiles “steam” a bit to make the blistered skin easy to peel away. Steaming simply means dropping all the chiles into a paper bag, closing tightly, and letting it rest for 15 minutes. The skin will puff up and can easily be removed with your fingers or by gently scraping it with a paring knife.

Believe it or not, these tacos are not heavy or full of fat. Thin slices of lean, boneless pork and fresh chiles and onions add up to a light, guilt-free dish despite the big flavor.

4-oz Boneless Pork Chops

Thinly Sliced Pork

For a tasty, fresh side dish to serve with the tacos, try Garlicky Refried Black Beans.

Makes 8-10 tacos

Ingredients

• 1 tsp garlic powder
• 1 tsp chile powder
• 1/2 tsp cayenne powder
• 1/2 tsp ground cumin
• 4 4-oz boneless pork chops, very thinly sliced across the grain
• 2 jalapeno chiles, stem ends removed
• 2 serrano chiles, stem ends removed
• 2 habanero chiles, stem ends removed
• 1 large poblano chile, cut in half lengthwise, stemmed and seeded
• 1 medium red bell pepper, cut in half lengthwise, stemmed and seeded
• 1 tsp plus 1 tbsp olive oil
• 1/2 cup vegetable broth
• sea salt
• 1 small onion, cut into thin vertical strips
• sliced scallions, cilantro leaves, shredded sharp cheddar cheese, and lime wedges for serving
• 8-10 6-inch corn or flour tortillas, warmed

Preparation

1. Combine the first 4 ingredients in a small bowl. Toss the spices with the pork, cover, and marinate in the refrigerator at least 1 hour. (May also be refrigerated overnight.) Let sit at room temperature 30 minutes before using.

Pork with Spice Rub

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper.
2. Toss all chiles and bell pepper with 1 teaspoon of olive oil on the baking sheet. Roast 15 minutes, turn, and roast 10 minutes longer, until the skin is blistered and charred.

Chiles Ready to Roast

Roasted Chiles after 15 Minutes

Roasted Chiles with Blistered Skin

1. Using tongs, place the roasted chiles in a paper bag and close tightly. Let steam 15 minutes. Remove the chiles from the bag and peel the loose skin with your fingers, or use a paring knife to gently scrape it off. Coarsely chop the skinned chiles.

Chiles with Skin Removed

1. Add the chopped chiles and seeds to a food processor along with the vegetable broth and season with salt. Process until smooth and slightly thick (makes about 1 cup). Remove the sauce and set aside.

Chopped Chiles Ready to Process

Roasted Chile Sauce

1. Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the pork and onion and season with salt and pepper. Cook until the onion is soft and the pork is just cooked through, 5-6 minutes.

Onion Sliced into Thin, Vertical Strips

Pork and Onions Beginning to Cook

Cooked Pork and Onions

1. Add the roasted-chile sauce to the skillet and stir well to combine. Cook on low heat until the sauce is warm throughout, 3-4 minutes.

Cooked Pork and Sauce

Serve with sliced scallions, cilantro leaves, shredded sharp cheddar cheese, lime wedges, and warm tortillas and let your guests build their own tacos.

Garnishes for the Tacos