Smoky chipotle pork tacos with avocado crema
Smoky chipotle pork tacos with avocado crema
Ingredients
For the Smoky Chipotle Pork
- 1 1/2 pounds pork shoulder, boneless, cut into 1-inch cubes
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1/2 onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 cup orange juice
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup chicken broth
For the Avocado Crema
- 2 avocados, ripe, pitted and scooped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup cotija cheese, crumbled
- 4 radishes, thinly sliced
Instructions
- 1
In a large bowl, combine the cubed pork shoulder with the minced chipotle peppers and adobo sauce, chopped onion, minced garlic, orange juice, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the pork evenly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min - 2
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid crowding the pan. Sear the pork for 3-4 minutes per side until deeply browned.
⏱️ 10 min•🌡️ medium-high heat - 3
Once all pork is seared, return all pork to the pot. Pour in 1 cup of chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45-50 minutes, or until the pork is very tender and easily shreds with a fork.
⏱️ 50 min•🌡️ low heat - 4
Remove the pork from the pot and transfer it to a cutting board. Using two forks, shred the pork into bite-sized pieces. If desired, skim any excess fat from the cooking liquid in the pot, then return the shredded pork to the pot and toss with the remaining sauce to keep it moist and flavorful.
⏱️ 5 min - 5
While the pork is cooking, prepare the avocado crema. In a blender or food processor, combine the scooped avocados, lime juice, sour cream, 2 tablespoons fresh chopped cilantro, and 1/4 teaspoon salt. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Warm the corn tortillas according to package directions, either in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in the oven at 350°F for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 7
Assemble the tacos: Fill each warm tortilla with a generous portion of the smoky chipotle pork. Drizzle with avocado crema, then garnish with diced red onion, fresh chopped cilantro, crumbled cotija cheese, and thinly sliced radishes. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky chipotle pork tacos with avocado crema
Ingredients
For the Smoky Chipotle Pork
- 1 1/2 pounds pork shoulder, boneless, cut into 1-inch cubes
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1/2 onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 cup orange juice
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup chicken broth
For the Avocado Crema
- 2 avocados, ripe, pitted and scooped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup sour cream
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup cotija cheese, crumbled
- 4 radishes, thinly sliced
Instructions
- 1
In a large bowl, combine the cubed pork shoulder with the minced chipotle peppers and adobo sauce, chopped onion, minced garlic, orange juice, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the pork evenly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min - 2
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid crowding the pan. Sear the pork for 3-4 minutes per side until deeply browned.
⏱️ 10 min•🌡️ medium-high heat - 3
Once all pork is seared, return all pork to the pot. Pour in 1 cup of chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45-50 minutes, or until the pork is very tender and easily shreds with a fork.
⏱️ 50 min•🌡️ low heat - 4
Remove the pork from the pot and transfer it to a cutting board. Using two forks, shred the pork into bite-sized pieces. If desired, skim any excess fat from the cooking liquid in the pot, then return the shredded pork to the pot and toss with the remaining sauce to keep it moist and flavorful.
⏱️ 5 min - 5
While the pork is cooking, prepare the avocado crema. In a blender or food processor, combine the scooped avocados, lime juice, sour cream, 2 tablespoons fresh chopped cilantro, and 1/4 teaspoon salt. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Warm the corn tortillas according to package directions, either in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in the oven at 350°F for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 7
Assemble the tacos: Fill each warm tortilla with a generous portion of the smoky chipotle pork. Drizzle with avocado crema, then garnish with diced red onion, fresh chopped cilantro, crumbled cotija cheese, and thinly sliced radishes. Serve immediately.
⏱️ 5 min