Ingredients

The following ingredients have 4 Servings
  • 3 Tbs. olive oil
  • 3 cups <a href="http://www.williams-sonoma.com/recipe/roasted-pork-with-hoisin-vegetables.html"><b><u>roasted pork</u></b></a>, cut into thin strips or shredded
  • Salt and freshly ground pepper, to taste
  • 1 can (7 oz.) chipotle chilies in adobo sauce
  • Juice of 1 lime
  • 8 corn tortillas, each 5 inches in diameter, warmed
  • 1 avocado, halved, pitted, peeled and thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/4 red onion, minced
  • 1/2 cup <i>queso fresco</i>, crumbled

Instruction

  • <b>Heat the pork</b>
  • In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the pork, season with salt and pepper, and cook until heated through, about 2 minutes.
  • <b>Make the salsa and assemble the tacos</b>
  • In a blender, puree the chipotle chilies in adobo sauce, the remaining 1 Tbs. oil and the lime juice. Divide the pork evenly among the tortillas. Drizzle with the salsa and top with the avocado. Garnish with the cilantro, onion and <i>queso fresco</i> and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carreño (Oxmoor House, 2008).