Chipotle Pork Tacos

Pork Chipotle Tacos 

Cook in pressure cooker for 35-45 minutes or until tender, adding more broth if necessary:

4 thick pork chops

1 cinnamon stick
5 bay leaves

½ can chicken broth

Meanwhile in small food processor grind:

½ head peeled garlic

Add:

½ can of 6oz can Chipotle Peppers in tomato sauce (very spicy-Adj to taste)

Add the ground mixture to a medium saucepan with ½ can of chicken broth:

Stir then Simmer with a lid for about 20 minutes or until the pork is ready

When the pork is ready, cool then remove from pressure cooker:

Chop or shred the pork and add to the saucepan

Add any remaining broth from the pork to the saucepan or more broth if too thick

(Discarding the cinnamon stick and bay leaves)

Heat the entire mixture for about 5-10 minutes then add:

1 cup of sour cream

Keep warm on the stove until dinner

For the Shells:

Fry in Olive Oil for about 15-30 seconds per side.  If you like the crispier you must shape them after removing from the pan.  Use paper towels to absorb oil.  If keeping them flat and soft, cook for only a very short time (not crisp) and keep warm in the oven on low in foil until dinner.

Guacamole (my style):

Fresh, just perfectly ripened Avocados about 3 for 4 people, preferably Haas; just nicely soft but not too soft (ripe)

Cut in half; remove the pit, scooping out the inside with a large spoon.

On a plate, smash (not overly) with a fork squeezing fresh lime and adding Malden Salt or a high quality Sea Salt to it as you lightly combine it.  If you need to store for more than ½ hour prior to serving you can flatten it in the serving bowl and squeeze fresh lime over the entire top to keep it from discoloring.

Pico-De-Zihuatenjho:

Chopped Tomatoes

Chopped Onion

Chopped Jalapeño Peppers

Fresh Lime Juice

Fresh Sea Salt

Oh and don't forget:
On your Ass Margaritas by John:

2 parts pure agave Tequila

1½ part Orange Liqueur

1 to 1½ parts Sweetened Lime Juice

Fresh Limes on the side

Quality sea salt on the rim

Shaken on ice --not stirred