Chipotle Shredded Pork Taco w/fried corn tortillas
2-3 lbs pork loin
black pepper
1 (8oz) can tomato sauce
1/2 cup water
1 small yellow onion
1-3 chipotle chile peppers in adobo sauce (from a can)
(use as many or as little as your family will like the flavor)
4 garlic cloves
2 tsp ground cumin
1/2 tsp cilantro
Corn Tortillas, fried in oil
Trim excess fat from pork loin. Place in a slow cooker. Mix together tomato suace, water, onion, chopped peppers, pressed garlic, cumin and cilantro. Pour over top of the pork loin. Cover and cook on low for 8-10 hours. Or high heat for 5-6 hours. Shred the pork. Heat a small amount of oil in a frying pan. Cook the corn tortillas for 8-10 seconds on both sides until golden crisp. Layer meat and any other desired toppings onto your fried tortilla.
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This recipe from Hy-Vee seasons spring 2013 catalog.
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