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Tacos, pork with chipotle sauce

Tapas, Salted

Tacos, pork infused with Mexican flavors accompanied by a chipotle sauce. Topped with crunchy lettuce and sour cream
L'idée déco Do not fill your tacos too early, not softened because of the moisture seal.All salads can enter into the composition of this recipe.You can adjust the spiciness of the dish by adding more or less chipotle peppers.

Ingredients

Recipe for 24 tapas

For the tacos

400 Gr
Ground pork
1 Unit(s)
Shallot
10 Sprig(s)
Fresh cilantro
1 Clove(s)
Garlic
5 Gr
Japanese breadcrumbs (panko)
1 Tsp
Cajun spices
1 Unit(s)
Egg

For the chipotle sauce

150 Ml
Sour cream
2 Unit(s)
Lime
8 Sprig(s)
Chives
24 Unit(s)
Mini-tacos
2 Leaf(ves)
Romaine salad
20 Ml
Chipotle pepper in adobo sauce
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • General preparation
    Mince the French onion, chop the chives and the cilantro. Chop the garlic and finely chop the lettuce. Zest the lime and beat the egg.
  • Sauce preparation
    In a bowl, add the zest, sour cream and chives and chipotle peppers with some adobo sauce. You can balance out the flavors by adding some of the lime juice (to taste) and season with salt and pepper.
  • Tacos preparation
    Mix together all the ingredients to form nice tight patties with the ground pork. (you may need to add the panko and beaten egg in small quantities to ensure your patties hold well.)Form 24 patties and place them on a cookie sheet and cook them in the over for 10 minutes. Pull them out of the over and add some sauce to the patties and continue cooking for 3-5 additional minutes.
  • To serve
    In each tacos, begin by dropping some of the chopped lettuce followed by the sauce. Finish the taco with a patty of cooked pork.
Do not fill your tacos too early, not softened because of the moisture seal.All salads can enter into the composition of this recipe.You can adjust the spiciness of the dish by adding more or less chipotle peppers.

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