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recipe_555_9558360

Chipotle Pork Street Tacos

Sizzling street tacos layered with spicy chipotle pulled pork and tomatillo salsa make a delicious Mexican dinner any night of the week! Make in your slow-cooker for an easy flavorful meal.

Sizzling street tacos layered with spicy chipotle pulled pork and tomatillo salsa make a delicious Mexican dinner any night of the week! Make in your slow-cooker for an easy flavorful meal.
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Chipotle Pork Street Tacos
Chipotle Pork Street Tacos

In stock

$3.89

Summary
    1 Tbsp. Chipotle Pepper Powder
    3 Tbsp. Mexican Mole Spice Blend
    1 Tbsp. + 1 tsp. Chile Lime Sea Salt
    ½ cup tomato paste
    1 large white onion, peeled and sliced
    ½ cup beef stock
    4 lbs Boston butt pork roast or pork shoulder
    (trimmed of excess fat, skin, or tissue)
    6 tomatillos, husked, rinsed, dried, and halved
    ½ large white onion, peeled and intact
    1 jalapeño pepper, stemmed and halved
    2 garlic cloves, peeled
    ¼ cup chopped cilantro + extra for garnish
    Zest and juice from 1 lime
    Small flour tortillas, warmed
    Sour cream for garnish
    Prep Time
    20 mins.
    Cook Time
    12 hrs, 6 mins.
    Total Time
    12 hrs, 26 mins.
    Yield
    12-16 tacos
    For pork:
    COMBINE tomato paste, Chipotle Pepper Powder, Mexican Mole Spice Blend, and 1 Tbsp. Chile Lime Sea Salt in a small bowl. Set aside.
    PLACE sliced onion in bottom of slow-cooker with beef stock.
    COAT pork with tomato mixture and place in slow-cooker on top of onions.
    COVER and cook on low for 10-12 hrs (or high for 7-8 hrs).
    TRANSFER pork, onions and any liquid to a large bowl. Cover with aluminum foil and let rest 15 mins.
    SHRED pork with 2 large forks and mix to incorporate with onions.
    For salsa:
    PREHEAT broiler on highest setting.
    PLACE tomatillos, cut side down, ½ intact onion, jalapeño, and garlic on a baking sheet lined with aluminum foil and place under broiler. Roast until charred, 4-6 mins. Remove from broiler and allow to fully cool.
    COMBINE charred vegetables with ¼ cup cilantro, lime zest, lime juice and 1 tsp. Chile Lime Sea Salt in a food processor or blender and puree until somewhat smooth. Pour into a serving bowl.
    Prepare taco:
    FILL each tortilla with shredded pork, followed by sour cream, salsa, and a sprinkling of cilantro.
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