2 canned chipotle chiles in adobo sauce, plus 2t sauce
2 ripe plantains, unpeeled, halved crosswise and lengthwise
12 corn tortillas
2 avocados, cut into cubes
Instructions
preheat the oven to 350. Cut the pork into 2 inch pieces and
reserve the bones; season with salt and pepper. In a large Dutch
oven, heat 1 T oil over high heat. Working in batches, brown the
pork and the bones. And half of the orange juice and all of the
orange peel. Cover, transfer to the oven and bake for 45 min
Meanwhile, in a lg skillet, heat the remaining 1 T oil over medium
heat. Add the onion and cook, stirring, until softened, 5-7 min.
Add the tomatoes and their juice, the chipotles and the adobo
sauce and cook until the mixture forms a thick paste, about 10
mun.
Place the plantains cut side down in a baking dish. Add the
remaining orange juice, transfer to the oven and bake until tender
about 15 min. Peel and discard the skin. Using a food processor,
pree the plantains with theri cooking liquid; season with salt.
Arrange the tortillas on a baking sheet and bake until crisp, about
6 min. Discard the pork bones and shred the pork. Return the
meat to the cooking liquid and stir in the tomato mixture. Spread
the plantain puree on the tortillas and top with pork and avocados.
Originally Submitted
4/2/2010
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