2 Pork Tenderloins
2 - 4 cloves garlic
1 small can chipotle peppers in adobo
3 tablespoons vegetable oil
juice of 1 lime
Soft white corn shells
shredded jack cheese
shredded cabbage or lettuce
Full of protien and a great summer outdoor meal!
In your Cuisinart, blend peppers,oil, garlic, salt, pepper and lime juice until very smooth. Add to a zip top bag with your trimmed tenderloin. Let it sit in the fridge to marinate for max 24 hours.
Prep, shredded cheese, lettuce or cabbage and hold until serving time.
Light your GRILL!
Remove meat from marinade and discard extra. Grill the meat until cooked through. While meat is resting, warm the soft white corn shells on the grill and wrap in a warm towel.
Slice meat, serve in the shell with a little shredded cheese and lettuce or cabbage. YUM!