6 chipotle pork tacos roasted Recipes

red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes, boneless pork shoulder , cut into 1 inch pieces, diced tomatoes with juice (preferably fire roasted), canned chipotle chiles , in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans), canned chipotle chile puree (sauce from the can the chiles came in), worcestershire sauce, dried oregano, preferably mexican, garlic cloves, peeled and finely chopped or crushed in garlic press, white onion, sliced 1/4 inch thick (optional), salt, fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional), corn tortillas, warmed, queso fresco, crumbled (can sub feta or goat cheese), avocados, pitted & sliced into 1/2 inch thick slices for serving

water, boneless pork shoulder, cut in 2 inch pieces, white spanish onion, thinly sliced, cider vinegar, divided, salt, extra virgin olive oil, chopped onion, garlic, minced, tomato sauce, canned chipotle chiles in adobo, chopped and mashed, ground cumin, soft tortillas , lightly roasted, salsa, scallions, trimmed, extra virgin olive oil, salt, fresh lime juice (listed as optional but really gives a nice flavor)

pork loin roast, dried onion flakes, cumin, beef bouillon powder, garlic salt, paprika, oregano, onion powder, dried chili pepper flakes, cayenne pepper, dried chipotle powder, cracked black pepper, salt, red wine vinegar, water

yellow onion, roughly chopped, garlic cloves, crushed, fire roasted tomatoes, chipotle peppers, roughly chopped, worcestershire sauce, chopped cilantro leaves, pork shoulder, salt, freshly ground black pepper, white vinegar, sugar, red pepper flakes, kosher salt, red onion, thinly sliced, dried oregano, corn tortillas, green cabbage, shredded, avocados, peeled and thinly sliced, pickled red onions, sour cream, chopped cilantro leaves, for garnish