Tacodeli’s Chuletas Con Rajas Tacos
Zesty pork chop tacos bathed in a spicy Salsa de Arbol from the folks at Tacodeli, topped off with chopped yellow onion and poblano peppers.
boneless pork chops
ancho chile powder
Chely’s Salsa de Arbol:
Chiles de Arbol
Guajillo or New Mexican red chiles
(about 2 medium)
Cut poblano in half. Remove stem and seeds. Cut into 1/4″ strips.
Julienne onion into 1/4″ strips.
Mix the poblano and onion together.
Mix the chile powder, paprika, salt and pepper together.
Season each side of the chops with 1 tsp of the spice rub. (2 tsp total for each chop).
Make sure the rub is evenly distributed and pressed into the meat so it stays on during the cooking process.
Heat skillet over medium high heat.
Add the oil and distribute evenly in pan.
Carefully add the pork chops.
Cook for 3 minutes per side until internal temperature has reached 150 or medium.
Remove the chops from the pan and place on serving plate.
Add the poblano and onions.
For Chely’s Salsa de Arbol:
Remove stems from chiles. Cut the guajillos in half and remove the seeds.
Place in a small sauce pot with 2 cups of water. Bring to a boil and simmer for 5 minutes.
Remove from heat. Place chiles and water in blender jar.
Cut tomatoes in quarters.
Heat a skillet to its smoking point.
Add oil and distribute in pan.
Add the tomatoes cut side down. Add the garlic and onion.
Char vegetables on all sides. The more black you get, the more flavor.
It is best to char both of the cut sides of the tomatoes first, then the skin side.
Place charred vegetables in blender with the chiles.
Add salt. Blend for 30-45 seconds or until the salsa has a smooth consistency.
Taste and add more salt if necessary.
Recipe and Image courtesy of