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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Recipe from Bon Appetit September 1997. I love Chiptole so I would add more to this recipe.Serve with Beans and Rice. You could also use left over roast pork for this dish. Ingredients:
2 1/2 lbs bone-in pork butt |
2 tablespoons corn oil |
2 large onions, chopped |
1 1/2 cups chopped fresh cilantro |
3 tablespoons chopped canned chipotle chiles |
12 (5 -6 inch) corn tortillas |
2 (15 -16 ounce) cans black beans, rinsed, drained |
1 1/2 cups chopped green onions |
2 avocados, pitted, peeled, diced |
purchased tomatillo salsa |
lime wedge |
Directions:
1. Preheat oven to 350°F Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.
2. Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.
3. Preheat oven to 350°F Wrap tortillas in foil. Heat in oven 10 minutes. Stir beans in saucepan over medium-low heat until heated. Coarsely mash beans.
4. Arrange tortillas on work surface. Spread mashed beans over. Top with pork. Sprinkle with green onions and avocados. Serve with salsa and lime.wedges.
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