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Chipotle Pork Tacos With Roasted Scallions Recipe

October 23rd, 2012 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 6cupswater
  2. 2lbsboneless pork shoulder, cut in 2 inch pieces
  3. 1medium whiteSpanish onion, thinly sliced
  4. 1/4cupcider vinegar, divided
  5. 1teaspoonsalt
  6. 1tablespoonextra-virgin olive oil
  7. 1cup finely choppedonions
  8. 4clovesgarlic, minced
  9. 1 (8 ounce)cantomato sauce
  10. 3 cannedchipotle chiles in adobo, chopped and mashed
  11. 1/2teaspoonground cumin
  12. 16 softtortillas, lightly roasted
  13. salsa
  14. Roasted Scallions

  15. 16scallions, trimmed
  16. 2teaspoonsextra-virgin olive oil
  17. salt
  18. fresh lime juice(listed as optional but really gives a nice flavor)

DIRECTIONS

  1. Bring the water to a boil in a Dutch oven over high heat.
  2. Add the pork, sliced Spanish onion, 3 tablespoons of the vinegar, and the salt.
  3. Return to boil, reduce heat, cover partially, and simmer 1 1/2 hours.
  4. Remove the pork with a slotted spoon; cool slightly.
  5. Reserve 1 cup of the cooking water.
  6. Shred the pork with 2 forks and set aside.
  7. Preheat a non-stick skillet over medium-high heat; add the oil and chopped onion and cook for 3 minutes.
  8. Add the garlic and cook for 15 seconds.
  9. Add tomato sauce, mashed chipotles, cumin, remaining 1 tablespoons vinegar, shredded pork, and reserved cooking water; cook 1-2 minutes to heat thoroughly.
  10. Remove from heat; cover and let stand 10 minutes to absorb the flavors.
  11. To serve, place about 1/4 cup of the pork mixture and one roasted scallion in a roasted tortilla.
  12. Roasted Scallions: Preheat oven to 425*F.
  13. Place the scallions on a baking sheet; drizzle evenly with the oil and toss gently to coat.
  14. Arrange in a single layer and roast for 10 minutes; remove from oven and sprinkle with salt and lime juice.

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