Name: Pork and Chipotle Tacos
Yield: Makes 4 servings
Ingredients: 1 2 1/2-pound bone-in pork butt; 2 tablespoons corn oil; 2 large onions, chopped; 1 1/2 cups chopped fresh cilantro; 3 tablespoons chopped canned chipotle chilies; 12 5-to-6 inch-diameter corn tortillas; 2 15-to-16 ounce cans black beans, rinsed, drained; 1 1/2 cups chopped green onions; 2 avocados, pitted, peeled, diced; Purchased tomatillo salsa; Lime wedges

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

Recipe information

Yield
Makes 4 servings

Ingredients

1 2 1/2-pound bone-in pork butt

2 tablespoons corn oil

2 large onions, chopped

1 1/2 cups chopped fresh cilantro

3 tablespoons chopped canned chipotle chilies

12 5-to-6 inch-diameter corn tortillas

2 15-to-16 ounce cans black beans, rinsed, drained

1 1/2 cups chopped green onions

2 avocados, pitted, peeled, diced

Purchased tomatillo salsa

Lime wedges

Preparation

Step 1
Preheat oven to 350°F. Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.
Step 2
Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.
Step 3
Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven 10 minutes. Stir beans in saucepan over medium-low heat until heated. Coarsely mash beans.
Step 4
Arrange tortillas on work surface. Spread mashed beans over. Top with pork. Sprinkle with green onions and avocados. Serve with salsa and lime wedges.

TagsTaco Mexican Latin American Tex-Mex American Chipotle Chile Vegetable Black Bean Bean and Legume Avocado Pork Shoulder Pork Meat Main Dinner Dairy Free Gluten Free Nut Free Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes