Tajin Chamoy Pork Tacos | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Tajin Chamoy Pork Tacos
Prep time: 45 min
Cook time: 245 min
Total time: 290 min
Yield: 4
Cuisine: Mexican
Ingredients: Cilantro; Del Monte Quality Fruit Naturals Pineapple Chunks in Juice; Cebollitas Bunch; Lime; Ataulfo Mango; Signature Farms Juice, Lime; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Preserves, Apricot Pineapple; Badia Spices Ancho Chili; Hormel Peppercorn Pork Tenderloin; Cake Mate Sugar, Blue; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Lite Salt; El Guapo Garlic Powder

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Tajin Chamoy Pork Tacos

Serves 445 mins prep245 mins cook

It’s TACO TUESDAY and I’ve got a new recipe to share! This was inspired by a drink I had in Mexico. It’s a must try!

0 servings

What you need

bunch cilantro

pineapple chunks

onion

lime

mango

cup fresh lime juice

cup water

SIGNATURE SELECTS Preserves, Apricot Pineapple

oz apricot preserves

tbsp ancho chili powder

pork tenderloin

cup sugar

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tbsp table salt

tsp garlic powder

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Instructions

To make Chamoy sauce: Place 2 tbsp ancho chili powder, 12 ounces apricot preserves, 3/4 cup fresh lime juice, 1/4 cup sugar, and 1 tbsp salt in a blender and purée until smooth.

For the Tajin Chamoy Pork Tacos:

1. Marinate the pork tenderloin for 8 hours or overnight in a zip lock baggie filled with the prepared chamoy sauce, 1/2 cup water, and the juice of 1 lime.
2. Pour the marinade & pork into a slow cooker. Cook on high for 4 hours or low for 8 hours.
3. When the pork is finished, remove the pork and pull. Place on a cook sheet with some of the cooking juices and broil on high for about 5 minutes to crisp up the meat.
4. Serve on tacos with mango or pineapple chunks, diced onions & cilantro. Enjoy!

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