Raspberry Chipotle Tacos The secret is the BBQ sauce and the BBQ rub! This method can be used on ribs, boneless ribs, pork chops, pork loins . . . in fact, just about any sort of pork that can be grilled. Click on the link to order the Spicy Garlic Sauce from Buffalo Wild Wings. Ingredients: For the marinade:   1 lb. pork loin, diced   ½ cup Lawry's Baja Chipotle marinade   ½ cup seedless raspberry preserves   ½ cup chopped onion For the black bean, corn and cilantro salsa:   1 can black beans, drained and rinsed   1 cup frozen corn, thawed   ¼ cup diced yellow onion   ¼ cup diced red onion   ¼ cup diced red, orange, or yellow pepper   ½ cup diced tomato   1 jalapeno, seeded and chopped   ½ tsp. black pepper   ½ tsp. cumin   ¼ tsp. minced garlic   dash of coarse salt   dash of cayenne pepper   1-2 tbl. chopped cilantro   juice of one lime Other:   6 in. flour tortillas   oil   shredded Monterey Jack cheese   chopped leaf lettuce Instructions: Combine all ingredients for black bean and corn salsa. Allow to sit at least 30 minutes before assembling tacos. Heat raspberry preserves in microwave for about 30 seconds. Combine raspberry preserves and Baja Chipotle marinade. Add diced pork and onion. Allow to sit for at least 30 minutes. Add a small amount of oil to a pan - about 1 tbl. Pour pork and marinade into pan and cook over medium heat until meat is cooked. About 7-10 minutes. Allow to cook slightly as sauce will thicken. Heat about 1 tbl. of oil in pan over medium heat. Quickly fry each flour tortilla on both side to soften. Drain tortilla on paper towels to remove excess oil. To assemble taco, place about 1 tbl of meat across the tortilla using caution to drain excess marinade. Sprinke meat with about 1 tsp cheese, 1 tbl black bean, corn and cilantro salsa, and ½ cup lettuce. Fold tortilla in half. Enjoy! Serves: 4-6 Return to Beef and Pork Entrees Index
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