Cuban Pork and Pineapple Tacos with Creamed Corn Poblanos

Cuban Pork and Pineapple Tacos
Serves 4

Ingredients

Pork tenderloin
EVOO
Lemon juice
Garlic
Oregano
Flour tortillas
½ c Pineapple, chopped
½ c Avocado, chopped
½ c Tomatoes, chopped
Cilantro
Crumbled Goat Cheese
Hot Sauce

Directions

Marinate pork tenderloin in EVOO, lemon juice, garlic and oregano; cook on high for 4 hours in a slow cooker; shred.

In flour tortillas, layer the pork, chopped pineapple, avocado, tomato, cilantro, and crumbled cheese. Top with hot sauce.

Creamed Corn Poblanos
Serves 4

Ingredients

2 poblano chilies
2 tbs extra-virgin olive oil
1 medium onion, thinly sliced
1½ cups fresh or thawed frozen corn kernels
1 cup sour cream
Salt and freshly ground pepper

Directions:

Roast the poblanos in the oven, turning, until charred all over. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Peel, core and seed the chilies, then cut them into thin strips.

In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes. Stir in the sour cream and season with salt and pepper. Keep the warm over low heat.