The sweet, tender shredded pork and the smoky flavour of the chipotles make a delicious combination in a soft tortilla. The raisins and almonds add an interesting and unexpected texture, balancing the heat with sweetness.
800g boneless pork shoulder
4 cloves garlic, peeled and roughly chopped
1 onion, peeled and cut in half
2 tbsp olive oil
1/2 cup raisins
100g toasted flaked almonds
Roasted tomato chipotle sauce (recipe here)
16 corn tortillas
Mexican salsa (recipe here)
Hot sauce (optional)
Place pork in a medium saucepan with garlic and onion. Cover with water, add a good pinch of salt and bring to a simmer.
Cook for 1 1/2 hours on medium low heat, until the pork is tender. Allow to cool a little, then shred with your fingers. Reserve broth for another use.
Heat olive oil in a heavy-based pan, add pork and cook for 10 minutes, stirring, until pork is crispy and golden. Add raisins, almonds and tomato chipotle sauce and cook for five minutes to allow the sauce to thicken.
To serve, wrap tortillas in two stacks in clean tea towels and steam for a few minutes in a Chinese steamer basket to heat through (or microwave on a plate covered with clingfilm for about 20 seconds). Place a large spoonful of filling in each warm tortilla, top with salsa or guacamole and serve with hot sauce.