Spicy chipotle pork tacos with sun-dried tomato salsa (Tacos de puerco enchipotlado con salsa de jitomate pasado) from Mexico One Plate At A Time (page 102) by Rick Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on February 11, 2018

    One of the most delicious recipes I have cooked in a long time. Big winner. I made the salsa exactly as directed, and it was so delicious. And the technique for the pork was a big success. The chipotle rub made the pork no-joke spicy; was a little much for my kids. We added avocados to our tacos to tame the heat a bit. But otherwise no cheese, sour cream, etc.

  • milgwimper on January 20, 2012

    We didn't use the olives, as we didn't have access to them. The recipe was fantastic. We love the sun dried tomato salsa, on steak too.

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