Shredded Chipotle Pork Tacos with Roasted Scallions
Makes 16 tacos
|2||pounds boneless pork shoulder, cut in 2-inch pieces|
|1||medium onion, thinly sliced|
|1/4||cup cider vinegar, divided|
|1||tablespoon extra-virgin olive oil|
|1||cup finely chopped onion|
|4||cloves garlic, minced|
|1||(8-ounce) can tomato sauce|
|3||chipotle chile peppers in adobo sauce, finely chopped and mashed with a fork|
|1/2||teaspoon ground cumin|
|16||soft corn tortillas|
|16||green onions, trimmed|
|2||teaspoons extra-virgin olive oil|
|Salt to taste|
- Place 6 cups water in Dutch oven and bring to a boil over high heat. Add pork, the sliced onion, 3 tablespoons of the vinegar and salt. Return to a boil, reduce heat, cover partially and simmer 1-1/2 hours. Remove pork with slotted spoon and cool slightly; reserve 1 cup cooking water. Shred pork with 2 forks and set aside.
- Place a 12-inch nonstick skillet over medium-high heat until hot, add oil and chopped onion and cook 3 minutes; add garlic and cook 15 seconds. Add tomato sauce, chipotles, cumin, remaining 1 tablespoon of the vinegar. shredded pork and 1 cup cooking water. Cook 1 to 2 minutes to heat thoroughly. Remove from heat, cover and let stand 10 minutes to absorb flavors. Place about 1/4 cup pork mixture and a roasted green onions (recipe follows) inside a roasted corn tortilla (recipe follows).
To roast green onions
Preheat oven to 425°F. Place green onions on a baking sheet, drizzle oil evenly over all and toss gently to coat. Arrange in a single layer and bake 10 minutes. Remove from heat, sprinkle with salt.
To roast tortillas
Char tortillas over burner or grill about 15 seconds on each side or until lightly charred.
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