The protein cooking time listed in this recipe has been updated.
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Chipotle Pork Pibil Tacos with Refried Beans, Charred Corn Salsa & Orange
Elevate taco Tuesday with out take on the legendary pork pibil! You’ll flavour slow-cooked pork with smoky chipotle and sweet orange. Load up your Cantina del Sabor Cali Street tacos with refried beans, charred corn salsa and zingy pickled onion, then get stuck in. It’s a trip to Mexico from your kitchen.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 140g 6 hour slow-cooked pork (use half) (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 1 garlic clove (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 unwaxed lime (use half)
- 1 orange (use half)
- 3 radish
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
Nutritional Information
Calories: 757
Protein: 32g
Carbs: 99g
Fat: 31g
Ingredients
- 250g cantina del sabor corn tortillas (Corn (62%), Water, Oil)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 garlic clove
- 1 onion
- 1 handful of fresh coriander
- 3 radish
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 unwaxed lime
- 1 orange
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 892
Protein: 44g
Carbs: 99g
Fat: 41g
Chipotle Pork Pibil Tacos with Refried Beans, Charred Corn Salsa & Orange
Elevate taco Tuesday with out take on the legendary pork pibil! You’ll flavour slow-cooked pork with smoky chipotle and sweet orange. Load up your Cantina del Sabor Cali Street tacos with refried beans, charred corn salsa and zingy pickled onion, then get stuck in. It’s a trip to Mexico from your kitchen.
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Cooking Instructions
Before you start
- Preheat the oven to preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a small bowl, a measuring jug, a masher, a sieve & a grater
Prep & pickle
- Halve the orange. Finely slice the onion. Finely chop or crush the garlic. Roughly chop the coriander. Zest and quarter the lime
- Add half the onion to the small bowl with the vinegar, juice from half the orange, 1 tsp chipotle (add less for less heat), lime zest and the juice from 2 lime wedges. Mix well and set aside to pickle
Char the corn
- Drain the sweetcorn, pat dry with paper towel, then place half onto the lined baking tray. Season with a pinch of salt and pepper. Drizzle with 1 tsp oil, then cook for 15-20 mins, until starting to char
Simmer the pork & heat the tortillas
- Heat the medium saucepan on medium-high heat. Once hot, add the pork, chipotle paste, the juice from the remaining orange and 100ml water (50ml for 1 person)
- Bring to a boil and simmer for 12-15 mins, shredding the pork with two forks, until the sauce is thickened. Season to taste with salt and pepper
- Meanwhile, heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person). Wrap in a clean tea towel to keep warm
Make the refried beans
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the remaining onion. Cook for 4 mins, until starting to soften. Add the garlic and cook for a further 30 secs
- Drain and rinse the beans, then add to the pan along with 200ml water (100ml for 1 person). Simmer for 10 mins, until the liquid has almost completely evaporated. Roughly mash the beans. Add a splash of water if it looks too dry
Make the corn salsa & plate up
- Thinly slice the radishes. When the corn is ready, mix with the radish, remaining corn, half the coriander, juice from 1 lime wedge and 2 tsp olive oil
- Share the tacos between plates, loaded with the beans and pork. Garnish with the pickled onion, remaining coriander and any remaining lime. Serve the corn salsa on the side
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