1 tablespoon chipotle chile in adobo sauce canned chopped
2 cups whole-kernel corn frozen thawed
30 6-inch corn tortillas ()
1 teaspoon cumin seeds crushed
0.3 cup cilantro leaves fresh chopped
1 cup grape tomatoes quartered
2 teaspoons ground cumin
2 pound pork tenderloins trimmed
2 tablespoons juice of lime fresh
2 cups cup heavy whipping cream sour reduced-fat
1 tablespoon olive oil
1 teaspoon paprika
0.5 cup onion diced red
0.5 teaspoon salt
Equipment
frying pan
paper towels
oven
blender
kitchen thermometer
microwave
Directions
Preheat oven to 42
To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork.
Heat oil in a large cast-iron skillet over medium-high heat.
Add pork; cook 4 minutes or until browned on all sides.
Bake at 425 for 12 minutes or until a thermometer registers 15
Remove pork from oven; let stand 5 minutes.
Cut pork across grain into thin slices.
To prepare salsa, combine corn and next 7 ingredients (through beans).
Combine sour cream and chipotle in a blender; process until smooth.
Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
