Skip to content

Coffee Rubbed Pork Tacos

Coffee Rubbed Pork Tacos

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yields: 4

Ingredients:
  • Pork, Bone In Assorted Pork Chops
  • 1/4 cup Marcum Coffee Rub
  • 4 Tio Santi 6″ Corn Tortillas
  • 1/4 cup Tio Santi Queso Blanco, crumbled
  • 4 cloves Garlic, minced
  • 1 Red Onion, thinly sliced
  • 4 Limes
  • 1  1/2 cups Parsley, chopped
  • 2/3 cup Cilantro, chopped
  • 1 cup Kurtz White/Apple Cider Vinegar
  • 1/4 cup Mederios Olive Oil
  • 1/4 cup Ginger Evans Sugar
  • 1 tsp Marcum Salt
  • to taste, Marcum Black Pepper
  • 1/2 tsp Marcum Thyme
Chimichurri Sauce
Ingredients:
  • 2 cloves Garlic
  • 2 Limes, juiced
  • 1  1/2 cups Parsley
  • 2/3 cup Cilantro
  • 1/4 cup Mederios Olive Oil
  • to taste, Marcum Salt
  • to taste, Marcum Pepper
Pickled Red Onion
Ingredients:
  • 1 Red Onion, thinly sliced
  • 1 cup Kurtz White/Apple Cider Vinegar
  • 1/4 cup Ginger Evans Sugar
  • 1 tsp Marcum Salt
  • to taste, Marcum Pepper
  • 1/2 tsp Marcum Thyme
Directions:
  1. Prepare the pickled red onions
  2. Preheat oven to 350° F
  3. Remove Pork from packaging and rub down with Coffee seasoning, fully coat both sides.
  4. Mince two cloves of garlic and sprinkle over the seasoned pork
  5. Place a medium/ large skillet over medium heat. Add in 2 tbsp of olive oil
  6. Once the skillet is hot, sautee the pork chops for 4 minutes each side.
  7. Transfer onto a parchment paper lined sheet tray, and place pork chops in the oven for 7-10 minutes
  8. While pork chops are in the oven prepare your chimichurri sauce
  9. Once pork chops are out of the oven, temp ensure they are at least 140° F allow them to rest for 5 minutes
  10. Slice pork chops, and slice limes into wedges
  11. Assemble tacos, placing pork, then chimichurri, crumble the queso blanco, then top with pickled red onion
Chimichurri Sauce Directions:
  1. Add all ingredients for the chimichurri sauce to a food processor and pulse until well-combined but still chunky.
  2. Transfer to a jar and set aside until ready to use.
  3. Add 1/4 cup of white onion if you want a chunkier Chimichurri Sauce
Pickled Red Onion Directions:
  1. Thinly slice the red onion
  2. In a small/ medium sauce pot combine vinegar, sugar, and salt
  3. Once the sugar is incorporated into the mixture add in pepper, thyme, and red onion
  4. Pour in a glass jar or porcelain container, cover, and refrigerate for at least 30 minutes
  5. Add in red pepper flake for a slight spice

Recipe Tips:
  1. Toast the tortillas in a skillet or over the open flame on a gas stove.