Carnitas Tacos de Guisado – Tailgate Game Day Snack

Allergens

Dairy (May contain traces of dairy in chipotle sauce)

Ingredients

• 2 pounds pork shoulder, cut into 1
• inch cubes
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas, warmed
• 1 avocado, sliced
• 1 cup pickled onions (recipe follows)
• 1/4 cup smoky chipotle sauce (recipe follows) Pickled Onions:
• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup water Smoky Chipotle Sauce:
• 3 chipotle peppers in adobo sauce
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon lime juice
• Salt and pepper to taste

Instructions

1. In a large Dutch oven, heat the vegetable oil over medium high heat. Brown the pork cubes on all sides, about 5 minutes.
2. Add chicken broth, ground cumin, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer, covered, for
3. 5 hours or until pork is tender.
4. Prepare pickled onions by combining vinegar, sugar, salt, and water in a small saucepan. Bring to a boil, then pour over sliced red onions in a heatproof bowl. Let sit at least 20 minutes.
5. In a blender or food processor, combine chipotle peppers, mayonnaise, sour cream, lime juice, salt, and pepper. Blend until smooth, then transfer to a bowl.
6. To assemble tacos, spoon carnitas onto each tortilla, followed by pickled onions, smoky chipotle sauce, and avocado slices. Serve immediately.

Chef’s Insight

Experiment with different types of tortillas and sauces to find your perfect game day snack combination.

Notes

Adjust the spice level by adding more or fewer chipotle peppers in adobo sauce.