Chipotle Pork Tacos With Roasted Scallions
- Ready In:
- 2hrs 35mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1419.54 ml water
- 907.18 g boneless pork shoulder, cut in 2 inch pieces
- 1 medium white Spanish onion, thinly sliced
- 59.14 ml cider vinegar, divided
- 4.92 ml salt
- 14.79 ml extra virgin olive oil
- 236.59 ml finely chopped onion
- 4 clove garlic, minced
- 226.79 g can tomato sauce
- 3 canned chipotle chiles in adobo, chopped and mashed
- 2.46 ml ground cumin
- 16 soft tortillas, lightly roasted
- salsa
-
Roasted Scallions
- 16 scallions, trimmed
- 9.85 ml extra virgin olive oil
- salt
- fresh lime juice (listed as optional but really gives a nice flavor)
directions
- Bring the water to a boil in a Dutch oven over high heat.
- Add the pork, sliced Spanish onion, 3 tablespoons of the vinegar, and the salt.
- Return to boil, reduce heat, cover partially, and simmer 1 1/2 hours.
- Remove the pork with a slotted spoon; cool slightly.
- Reserve 1 cup of the cooking water.
- Shred the pork with 2 forks and set aside.
- Preheat a non-stick skillet over medium-high heat; add the oil and chopped onion and cook for 3 minutes.
- Add the garlic and cook for 15 seconds.
- Add tomato sauce, mashed chipotles, cumin, remaining 1 tablespoons vinegar, shredded pork, and reserved cooking water; cook 1-2 minutes to heat thoroughly.
- Remove from heat; cover and let stand 10 minutes to absorb the flavors.
- To serve, place about 1/4 cup of the pork mixture and one roasted scallion in a roasted tortilla.
- Roasted Scallions: Preheat oven to 425*F.
- Place the scallions on a baking sheet; drizzle evenly with the oil and toss gently to coat.
- Arrange in a single layer and roast for 10 minutes; remove from oven and sprinkle with salt and lime juice.
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Reviews
-
Excellent tacos! I used a pork butt which I believe is about the same as a shoulder and started it the night before. I did have a lot of fat on the pork and didn't need all the broth, but was perfectly seasoned and spicy/smoky from the chipotles. This was great on corn tortillas and corn on the cob!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ