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PORK AND CHIPOTLE TACOS
These superb tacos are from chef Alex Castro at the Old Mexico Grill
in Santa Fe.
1 2 1/2-pound bone-in pork butt
2 tablespoons corn oil
2 large onions, chopped
1 1/2 cups chopped fresh cilantro
3 tablespoons chopped canned chipotle chilies
12 5- to 6-inch-diameter corn tortillas (sub LC tortillas)
2 15- to 16-ounce cans black beans, rinsed, drained (sub black soy
beans)
1 1/2 cups chopped green onions
2 avocados, pitted, peeled, diced
Purchased tomatillo salsa
Lime wedges
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. (ALT. & Better IMO: Cook ahead in crockpot; turns
out falling-apart tender and stays moister.)
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.
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.
Arrange tortillas on work surface. Spread mashed beans over. Top
with pork. Sprinkle with green onions and avocados. Serve with salsa
and lime.wedges.
Makes 4 servings.
Bon Appétit
September 1997
Chef; Alex Castro of Old Mexico Grill, Santa Fe NM
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