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Celebrity chef Bobby Flay shows you how to make chili-rubbed pork on tortilla chips with avocado relish + jalapeño pesto.
- 1 ½ cups cilantro leaves
- 8 jalapeños, grilled, seeded and chopped (do not peel off blistered skin)
- 1 clove garlic, chopped
- 3 tablespoons pine nuts
- ½ cup grated Parmigiano Reggiano
- Salt and freshly ground black pepper
- ½ cup extra-virgin olive oil
- 3 tablespoons ancho chili powder
- 2 tablespoons light brown sugar
- 1 tablespoon pasilla chili powder
- 1 tablespoon kosher salt
- 2 teaspoons chili de arbol
- 2 teaspoons ground cinnamon
- 2 teaspoons allspice
- 3 tablespoons canola oil
- 2 pounds pork tenderloin
- Salt and pepper
- 2 Haas avocados, peeled, pitted and coarsely chopped
- 1 cup roasted corn kernels
- 3 tablespoons finely diced red onion
- ¼ cup coarsely chopped cilantro
- ¼ cup fresh lime juice
- Salt and freshly ground pepper
- 4 good quality tortillas, cut into wedges
- Vegetable oil, for frying
For the pesto, combine cilantro, jalapeño, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese and pulse a few times to incorporate, season with salt and pepper to taste. Scrape into a bowl and reserve. The pesto can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
Preheat oven to 400 °F; combine the spices for the pork in a bowl.
Season the pork with salt and pepper on both sides then dredge in the spice rub and tap off any excess.
Heat the oil in a medium sauté pan over high heat until it begins to shimmer. Sear the pork on all sides until golden brown. Transfer to the oven and cook to medium doneness or until an instant read thermometer inserted into the center registers 145 °F, about 8-10 minutes.
Remove tenderloin to a cutting board; let rest 10 minutes before slicing.
While the tenderloin rests, smash avocados lightly in a small bowl. Fold in remaining ingredients and season to taste.
Deep fry tortilla wedges in hot oil until just crisp. Remove to sheet pan lined with paper towels to drain and season with salt.
To assemble, spoon the avocado relish on the tortilla chips and top with a slice of pork and some jalapeño pesto.