Yields: 3 -4 servings (depending on hunger levels)
Ingredients
- 1½ teaspoons salt
- 1½ teaspoons ground cumin
- 2 teaspoons chipotle chili powder
- 1½ pounds pork tenderloin cut into 3-inch pieces
- 2 tablespoons olive oil divided
- ½ large yellow onion minced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo chopped (If you’re not into spicy, you can seed your chipotle pepper, or only use ½ a pepper.)
- 1 tablespoon adobo sauce from the chipotle can
- 1 lime juiced
- 1½ tablespoons honey
- ¾ cup tomato puree
- ¾ cup low-sodium chicken stock
- 3 cups cubed butternut squash ¾-inch cubes
- ½ teaspoon cinnamon
- 8 small flour or corn tortillas
For garnish: (optional)
- 1 bunch cilantro chopped
- 1 cup queso fresco crumbled
- Lime wedges
Instructions
- In a medium bowl, combine the salt, ground cumin and chipotle chili powder. Add the pork tenderloin pieces and toss, making sure each piece is well coated in the spice mixture. Cover and refrigerate the pork while you prepare your sauce. (You can also leave your spice rubbed pork in the fridge over night if you happen to be a planner.)
- In a Dutch oven or large saucepan, heat 1 tablespoon of olive oil. When hot, add the onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn the garlic, people! Add the chopped chipotle pepper, adobo sauce, lime juice, honey, tomato puree and chicken stock, and bring the mixture to a boil.When boiling, add the spice rubbed pork to the sauce and lower to a simmer. Cover and simmer for 1 hour.
- Moving on to the butternut squash! Pre-heat your oven to 375 degrees. Line a baking sheet with parchment or tinfoil and spray it with cooking spray. Briefly set aside.
- Place the cubed butternut squash in a medium bowl. Add 1 tablespoon olive oil and the cinnamon and toss to coat. Arrange the squash in a single layer on the prepared baking sheet. 20 minutes before your pork is done (so after 40 minutes of cooking…just wanted to help you with the math), transfer the squash to the oven and bake for 30 minutes, turning halfway through, until the cubes are very tender.
- After 1 hour, use a slotted spoon or tongs to remove your cooked pork from the sauce and place it on a cutting board. Leave the sauce simmering uncovered while you pull your pork. Using 2 forks, pull (that means shred) your pork.
- Return the shredded pork to the sauce and continue cooking uncovered for about five minutes until the sauce has thickened.
- Microwave your tortillas for about 15-20 seconds.
- Top each tortilla with your chipotle pork and butternut squash. Garnish with fresh cilantro, a generous sprinkling of queso fresco, and fresh lime wedges.