It all started with some leftover masa harina (special corn flour that I used to make chocolate tamale cupcakes). I couldn’t let that big bag of flour go to waste, so I decided use some of it to make corn tortillas with a hint of chocolate. Then, of course, I needed something to go in the tortillas. Coffee-rubbed pork tenderloin seemed like just the thing – and my husband Jonathan, who does most of the cooking in our household, was just the man to prepare it.
The coffee-rubbed pork tenderloin that Jonathan created is simple to prepare, but wow, is it good. The meat is juicy with a prominent coffee flavor and a hint of some of the other spices: a blend of cayenne pepper, cumin, cinnamon, garlic powder, and onion powder. Although the slight sweetness of the chocolate in the tortilla is a fitting complement to pork, I would recommend this pork recipe with any type of tortilla or even on its own.
Coffee-Rubbed Pork Tacos Recipe
Note: Jonathan uses the 7-6-5 method (modified for the stove) to cook the pork. If you are interested in learning more about the method, check out the article on the 7-6-5 method on Fine Cooking.
Coffee-Rubbed Pork Tacos on Homemade Chocolate Corn Tortillas
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons ground coffee
- 2 pieces pork tenderloin each about one pound
- 12 to rtillas ideally homemade corn tortillas with a hint of chocolate
- pickled onions or diced red onions to taste
- Cotija cheese or other Mexican cheese to taste
- fresh cilantro to taste
- limes for garnish
Place the pork in a baking dish.
In a small bowl, mix the cayenne pepper. kosher salt, pepper, cumin, cinnamon, garlic powder, onion powder, and ground coffee.
Rub spice mix on all sides of the meat.
Cover the baking dish and refrigerate for a minimum of two hours.
Remove from the refrigerator and bring to room temperature (about twenty minutes).
Heat a large heavy-bottomed skillet (preferably cast iron) on high heat.
Add meat to skillet and cook for seven minutes. Do not touch the meat during this time.
Flip the meat and cook for six minutes. Again, do not touch the meat while it cooks.
Remove the skillet from the heat.
Cover and let sit for five minutes.
Remove meat from the skillet and let rest for five minutes.
Thinly slice the meat and serve on warm tortillas topped with pickled onions, crumbled Cotija cheese, and cilantro.
Garnish with lime wedges.