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Carnitas Tacos With Chipotle Cream Recipe By Sandra F - Key Ingredient
Ingredients
- For the quick pickled onions and jalapenos:
- ¾ cup apple cider vinegar
- 1¼ cup water
- 1 small red onion, thinly sliced
- 1 jalapeno, sliced
- 1½ tablespoons sugar
- 2 teaspoons kosher salt
- For the chipotle cream:
- 2 teaspoons chipotle peppers in adobo, finely minced
- ½ cup sour cream
- 1 teaspoon lime juice
- For the carnitas:
- 1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
- 1 tablespoon oil
- 12 oz beer
- 1 large white onion, diced
- 5 cloves garlic, minced
- 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
- 2½ teaspoons cumin
- 1 teaspoon chili powder
- 1½ teaspoons Kosher salt
- 1 teaspoon black pepper
- For the tacos:
- 12-16 corn tortillas, toasted
- Cotija cheese, for topping
- Cilantro, for topping
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