Chipotle pork tacos with yucatán pickles

Chipotle pork tacos with yucatán pickles


Don’t let the presence of the blue corn tortillas make you think this is some holier-than-thou authentic Mexican recipe – it’s totally not. But it’s got all the flavour components. The blue corn, the smoky braised pork and those zingy, pink onion pickles are just yum. If you can't find blue masa harina flour, substitute with normal masa harina flour or just buy ready-made soft corn tortillas.


Quantity Ingredient
olive oil
1 large onion, roughly chopped
450g boneless pork shoulder, cut into chunks
4 tinned chipotle chillies in adobo sauce, chopped
2 garlic cloves, crushed
400g tinned tomatoes
2 fresh oregano sprigs, finely chopped
200ml beer
1 tablespoon honey
your favourite salsa, to serve
see method for ingredients
lime wedges, to serve

For the blue tortillas

Quantity Ingredient
225g blue masa harina flour, (buy online or at Whole Foods)
sea salt, to taste


  1. Heat a good glug of olive oil in a large, heavy-based pan over medium-low heat and cook the onions for 10 minutes, until soft.
  2. Add the pork, chipotle chillies, garlic, tomatoes, oregano, beer and honey.
  3. Turn the heat down to low and cook for 3–4 hours, stirring every now and then.
  4. Make the tortillas. Combine the masa harina flour with 250 ml of hot water and a good pinch of salt.
  5. Knead the dough until it has a Play-Doh-like consistency. If it needs more water, add a tiny bit more. If it’s too wet, add a bit more flour. Once you’re happy with it, form into a ball, cover with plastic wrap and let it rest for 30 minutes.
  6. Divide the dough into golf-ball sized portions. Place each ball in between parchment paper (this will help make them easier to remove once rolled out).
  7. Use a tortilla press or rolling pin to create round tortillas.
  8. Preheat a heavy-based pan (cast-iron is best) over medium-high heat. Add the tortilla, one at a time, and cook for 20 seconds, until puffed up. Flip over and cook for another 5–10 seconds. Remove and set aside while you cook the remaining tortillas. Keep the tortillas covered with a tea towel to keep them warm.
  9. To serve, put a spoonful of the pork on your warm tortilla, top with the salsa and Yucatán pickles and squeeze over some lime juice.
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