This is a great recipe for parties as it’s easy to double up the quantities and is particularly good to just lay out the toppings on the table and let people help themselves. We like it spicy but feel free to reduce the amount of chillies if you like.
Ingredients
1kg pork loin cut into 1 inch cubes
4 whole cloves
6 whole peppercorns
1 bay leaf
2 chipotle chillies
I red onion sliced thinly into half circles
2 cloves garlic, crushed
1 tsp cinnamon
½ tsp ground cloves
Salt and pepper
8 taco shells
Sour cream
Salad leaves
Grated cheese, preferably strong grated cheddar
Method
Put cubed pork into large saucepan, with peppercorns, cloves and a bay leaf. Cover with water, bring to the boil and simmer for 40 minutes. Drain and leave to cool slightly.
Meanwhile soak chipotle chillies in hot water until softened. Retain liquid and chop chillies, removing the seeds and stalk (you can leave the seeds in but chipotles are quite fiery).
Using 2 forks shred the meat, set aside.
Fry onion and garlic in 1 tbsp vegetable oil until softened. Add cinnamon, ground cloves and shredded pork and mix thoroughly to coat in spices and warm through. If the mix seems a little dry, add chilli water to moisten. Season with salt and pepper to taste.
Cook taco shells according to instructions.
Fill taco shells with salad, meat, sour cream, cheese and extra fresh chilli if you like and enjoy.
1 comment:
loved this, just tried it but with less than half the amount of chili as I'm not keen on them and it was delicious. :) thanks for the recipe :)
Post a Comment