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These fantastic Chipotle Pork Tacos are prepared in the Instant Pot with GOYA® Chipotle Peppers in Adobo Sauce and beer for spicy pulled pork that come together in half the time.
Ingredients
1 bottle (12 oz.)
beer
2
medium onions, chopped, divided
2
chipotle peppers, finely chopped, plus 2 tbsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
2 tbsp.
GOYA® Lime Juice
4 tsp.
GOYA® Minced Garlic
1 tbsp.
brown sugar
2 tsp.
GOYA® Ground Cumin
3 lbs.
boneless pork shoulder, cut into 3 pieces
1 can (16 oz.)
GOYA® Refried Black Beans
⅓ cup
GOYA® Jalapeño Nacho Slices
⅓ cup
crumbled GOYA® Queso Fresco
6
radishes, thinly sliced
12
GOYA® Corn Tortillas, warmed
Directions
Step 1
Stir together beer, half of the onions, chipotle peppers and adobo sauce, lime juice, garlic, brown sugar and cumin in bowl of Instant Pot. Season pork with Sazón, and 2 tsp. Adobo seasoning. Cover and lock to seal; pressure-cook on High setting for about 1 hour or until very tender.
Step 2
Carefully release pressure according to manufacturer’s instructions before removing lid. Transfer pork to cutting board. Let stand for 15 minutes.
Step 3
Set Instant Pot to Sauté function over High setting. Bring sauce to boil; cook for 5 to 8 minutes or until thickened slightly. Shred pork using two forks. Return to Instant Pot; toss with cooking liquid. Set on Warm to serve.
Step 4
Meanwhile, heat oil in skillet set over medium heat; cook remaining onions for 3 to 5 minutes or until tender. Stir in refried beans. Mash beans; cook for 5 to 8 minutes or until heated through. Season with remaining Adobo seasoning.
Step 5
Assemble shredded pork, jalapeño, queso fresco and radishes in warm tortillas. Serve with refried black beans on the side.
Notes:
Add shredded lettuce or cabbage to tacos if desired.
Add leftover pulled pork to mac and cheese, pizza, or sandwiches, or use as a filling for empanadas.
New from Goya
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