Chipotle pork tacos
These smoky chipotle pork tacos with fresh salsa are great for a casual party or Saturday night family feast.
Ingredients
- 2 tbsp unsalted butter
- 1 large red onion, finely chopped
- 1 large carrot, finely chopped
- ½ red pepper, finely chopped
- 2 fresh bay leaves
- 2 tsp cumin seeds
- ½ cinnamon stick
- 25g/1oz light brown sugar
- 500g/1lb 2oz pork mince
- 1 large bunch fresh coriander, roughly chopped
- 4 garlic cloves
- 1 green chilli
- 2 tbsp smoked paprika
- 1 tsp ground allspice
- 3 tbsp chipotle paste
- 2 tbsp cider vinegar
- 1 large unwaxed lemon, finely grated zest and juice
- 500ml/18fl oz passata
- salt and freshly ground black pepper
- 50²µ/1¾´Ç³ú manchego, grated, to serve
For the tortillas
- vegetable oil, for frying
- 4 flour tortillas
For the apple and avocado salsa
- 4 spring onions, roughly chopped
- 1 green chilli, roughly chopped
- 1 Granny Smith apple, peeled, cored and finely chopped
- 2 avocados, skin and stone removed, roughly chopped
- 1 lemon, juice only
- small bunch fresh coriander, roughly chopped
Method
Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon.
Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste.
Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander.
To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper.
When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp.
Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately.