Chipotle Pork Taco Cups
Here's an interesting twist on a pulled pork sandwich that is easy to make and features pork-filled tortillas and Tex-Mex toppings like Cheddar cheese, guacamole and olives.
Ingredients
10 flour tortilla or whole wheat tortillas (6-inch), warmed
18 ounces (1 container) refrigerated cooked shredded pork with barbecue sauce(about 2 cups)
1 cup Pace® Chunky Salsa
0.25 teaspoon ground chipotle chile powder
0.5 cup shredded Cheddar cheese(optional)
0.25 cup guacamole(optional)
0.25 cup sour cream(optional)
0.25 cup Sliced ripe olives(optional)
18 ounces (1 container) refrigerated cooked shredded pork with barbecue sauce(about 2 cups)
1 cup Pace® Chunky Salsa
0.25 teaspoon ground chipotle chile powder
0.5 cup shredded Cheddar cheese(optional)
0.25 cup guacamole(optional)
0.25 cup sour cream(optional)
0.25 cup Sliced ripe olives(optional)
Instructions
Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with vegetable cooking spray.
Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup. Repeat with the remaining tortillas, rewarming in the microwave as needed.
Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.
Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.
Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup. Repeat with the remaining tortillas, rewarming in the microwave as needed.
Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.
Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.
Chipotle Pork Taco Cups
Print
Here's an interesting twist on a pulled pork sandwich that is easy to make and features pork-filled tortillas and Tex-Mex toppings like Cheddar cheese, guacamole and olives.
Ingredients
10 flour tortilla or whole wheat tortillas (6-inch), warmed18 ounces (1 container) refrigerated cooked shredded pork with barbecue sauce(about 2 cups)1 cup Pace® Chunky Salsa0.25 teaspoon ground chipotle chile powder0.5 cup shredded Cheddar cheese(optional)0.25 cup guacamole(optional)0.25 cup sour cream(optional)0.25 cup Sliced ripe olives(optional)
Instructions
Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with vegetable cooking spray.Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup. Repeat with the remaining tortillas, rewarming in the microwave as needed.Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.
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