The ultimate Friday night food, these smoky flavoured wraps will bring the taste of Mexico to your table
Prep:25 mins
Serves 4
2 red onions, one thickly and one thinly slicedjuice 2 limes2 tsp dried oregano8 fat garlic cloves, unpeeled6 medium plum tomatoes, halved2 tbsp chipotle paste (we used Discovery, available from Waitrose)2 tbsp chilli powder3 tbsp soft brown sugar2 pork tenderloins, about 500g eachcoriander sprigs and warm soft tortillas (flour or corn), to serve
STEP 1Place the thinly sliced onion in a bowl with juice 1 lime, half the oregano and a pinch each of salt and pepper. Set aside.STEP 2Dry-fry the whole garlic in a non-stick pan until blackened on both sides, about 8 mins, then peel. Heat the grill. Arrange the thickly sliced onion on a baking tray with the tomatoes, cut-side up. Season and grill until blackened, about 8 mins. Tip into a bowl with the garlic, chipotle paste, 1 tsp chilli powder, 1 tbsp sugar and remaining lime juice. Season and whizz in a blender until smooth. Gently heat through in a pan.STEP 3Rub the pork with the remaining chilli powder, oregano, sugar and seasoning. Grill for 5 mins each side until cooked. Serve sliced in warm tortillas with some sauce, the pickled onions and coriander.
