Chipotles are jalapeno peppers that have been smoked and dried, then packed in a smoky, spicy red sauce. One word of caution, different brands of chipotles can vary tremendously in flavor and heat. For some recipes one pepper will add just enough spice, but with other brands you might need two or three peppers for the same dish. The important thing here is to taste test. Start with the single pepper and a little adobo sauce, taste the sauce, and if it is too mild you can always add more peppers or sauce.
This recipe uses pork sirloin, which is a juicy, full of flavor cut of pork. When combined with spicy chorizo, onion, garlic and a few spices, you get a smoky taco that just needs a few toppings to be the perfect masterpiece. We added sliced avocados, crumbled queso fresco cheese and, for the more daring, heat-loving diners, a little hot salsa for even more heat. Enjoy!!
2 lbs Pork Sirloin, cut into 2-inch cubes
1/4 tsp Thyme
2 Bay Leaves
1 TB Olive Oil
1/2 lb Fresh Chorizo, casing removed
1 small Onion, chopped
1 TB Minced Garlic
3/4 cup Crushed Tomatoes
2 or 3 Chipotle Peppers in Adobo, plus 2 tsp sauce
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 tsp Sugar
Garnishes: Avocado slices, sliced onion, chopped tomato, salsa
Place the pork in a large pot, cover with water and add the thyme and bay leaves, then simmer the pork over medium heat for 30 minutes or until tender and cooked through. Use a slotted spoon to transfer the cooked pork to a plate to cool. Reserve 1 cup of the broth and discard the remainder.
When the pork is cool enough to work with, use two forks to shred the meat into small pieces and set aside.
In a large skillet, heat the oil over medium heat. Add the chorizo and cook 10 minutes, breaking the meat up with a spoon. Add the pork, onion and garlic, stir and cook for 5 minutes. Add the reserved broth, tomatoes, peppers, adobo sauce, salt, pepper and sugar, stir and cook for 10 minutes over medium-low heat. Adjust the sauce as needed by adding a bit more salt, pepper or adobo sauce.
Spoon the pork mixture into soft taco shells and serve with an assortment of toppings including avocado slices, queso fresco cheese, salsa, chopped onion or tomato.