Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Photo by Jeff Kauck

Ingredients

  • 6 ounces Mexican chorizo
  • ½ teaspoon ground cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 tablespoon canola oil
  • 2 teaspoons dried thyme
  • Fine sea salt to taste
  • + 11 more ingredients
    • 1 tablespoon fine sea salt
    • 2 canned chipotle chiles in adobo
    • 8 corn tortillas
    • Canola oil
    • 1 pound pork shoulder (pork butt)
    • 1 small white onion
    • 2 pounds plum (Roma) tomatoes
    • 1 small white onion
    • ½ cup Mexican crema
    • 1 ripe avocado
    • ½ teaspoon ground cinnamon

1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to ...

View full recipe at Epicurious

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