How to Make Black Bean, Pork and Chipotle Tacos

These spicy tacos are really tasty and can be garnished with anything you like. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Chef's Knives
• Cheese Graters
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Saucepans
• Skillets
• Wooden Spoons
• 1 1/2 lbs. pork butts - cut into 1-inch cubes
• 2 tbsp. canola oil
• 1 large avocados - pitted, flesh cut into thin strips
• 1/2 c. sour cream (optional)
• 12 corn tortillas
• 1 green onions - green and white parts chopped
• 1 tsp. salt
• 1 large onions - peeled and roughly chopped
• 4 canned chipotle chiles - stemmed, seeded and cut into thin strips, plus 2 tbsp. of their sauce
• 1 (15 oz.) can refried black beans
• 10 sprigs cilantro - roughly chopped
• 1 c. chicken broths
• 1/4 lb. Monterey Jack cheese - shredded

Preparing the Pork

1. Heat 1 tbsp. of the oil, stock, salt and pork butt in a 4-quart saucepan over medium-high heat. Cook until the stock has completely evaporated and the pork is crispy and falls apart easily.
2. Remove from heat and place the pork on a cutting board. Using two forks, shred the pork into thin strips.
3. Heat the remaining 1 tbsp. oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, for 8 minutes, until golden brown.
4. Add the pork, chipotles, sauce and cilantro. Cook for 3 minutes, stirring frequently.
5. Keep warm.

Assembling the Tacos

6. Sprinkle a few drops of water on each tortilla, then put them all in one stack. Wrap the stack completely in aluminum foil and warm in the oven at 250 degrees F.
7. Heat the beans and 1 tbsp. water in a saucepan over medium heat. Stir occasionally to prevent the beans from sticking to the pot.
8. Once the tortillas are hot, place one on a plate. Spread some of the beans on the tortilla and top with a little of the cheese.
9. Place some of the pork mixture on top of the beans and cheese. Garnish with the avocado, green onions and sour cream (optional).