- 1 tablespoon olive oil
- 2 cloves garlic, minced
- One 1¼-pound pork tenderloin, trimmed of silverskin and cut into 1-inch cubes
- One 8-ounce can tomato sauce
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1 teaspoon dried oregano
- Eight 6-inch flour tortillas
- ½ cup crumbled queso fresco or shredded Monterey Jack cheese
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Sliced avocado
- Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the pork and cook until golden brown on all sides, about 5 minutes. Add the tomato sauce, chipotles, and oregano, bring to a simmer, and let simmer until the pork is just cooked through (still slightly pink in the center) and the sauce has reduced and thickened, about 5 minutes.
- If desired, for warm tortillas, wrap them in a clean kitchen towel and warm them in the microwave for 30 seconds on HIGH.
- Arrange the pork on the tortillas, top with the cheese and other toppings as desired, and serve.