Past Recipes
Chipotle Pork Tacos

Chipotle Pork Tacos with Pickled Onion and Refried Black Beans

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On a recent trip to Mexico City, Chef Giuseppe fell in love with cochinita pibil tacos, a Yucatán specialty involving slow-roasted pork, citrusy marinade, corn tortillas, and pickled onion. Here, he’s recreating the dish with a few time-saving tricks, searing and slicing pork chops, then using the pan drippings in a sauce with chipotle, tomato paste, and a squeeze of lime. It’s all piled onto corn tortillas with quick-pickled red onion and paired with refried black beans for a mouthwatering dish that’s basically a vacation in a meal.

  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

  • Calories 620
  • Protein 48g
  • Total Carb 77g
  • Total Fat 14g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    • 1 can
    • black beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • lime
    • 1
    • lime
  • red onion
    • 1
    • red onion
  • white wine vinegar
    • 1/4 cup
    • white wine vinegar
  • boneless pork chops
    • 2
    • boneless pork chops
  • nonfat sour cream
    • 1 packet
    • nonfat sour cream
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • corn tortillas
    • 6
    • corn tortillas
  • chipotle paste
    • 1/2 teaspoon
    • chipotle paste
  • tomato paste
    • 1 tablespoon
    • tomato paste

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • potato masher (optional)
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 400°F. Drain and rinse black beans. Rinse cilantro; roughly chop leaves and finely chop stems, keeping separate. Cut lime into wedges for serving. Peel onion, halve, and cut 1 half into small dice; thinly slice remainder. Place sliced onion in a small bowl, cover with white wine vinegar, and set aside to pickle until Step 6. 

  2. Make refried black beans

    Make refried black beans

    Heat ½ tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add diced onion and cook until lightly browned, 3-4 minutes. Add black beans, cilantro stems, and ½ cup water. Reduce heat to medium and cook until beans soften, 6-8 minutes. Season with ½ teaspoon salt and pepper as desired. Using a fork or potato masher, mash beans until smooth. Cover pot to keep warm until Step 6.

  3. Sear pork chops

    Sear pork chops

    While beans cook, pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board, leaving behind any fat in pan for Step 5, and set aside to rest for about 5 minutes.

  4. Make slaw and prepare tortillas

    Make slaw and prepare tortillas

    While pork sears, in a small bowl, stir together sour cream, 1 tablespoon pickling liquid (from bowl with sliced onion), ¼ teaspoon salt, and pepper as desired. Add slaw mix and stir to fully coat, then set aside until ready to serve. Stack tortillas and wrap loosely in foil, leaving a small opening in pouch for steam to escape.

  5. Warm tortillas and make sauce

    Warm tortillas and make sauce

    Transfer tortillas to oven to warm through, 5-10 minutes. Meanwhile, return pan from pork to medium-high heat. When fat is shimmering, add chipotle paste (you could use less, but chipotle really flavors the dish!) and tomato paste. Cook, stirring, until fragrant, 1 minute. Add ⅓ cup water to pan; continue cooking until sauce is thick and syrupy, 1-2 minutes. Season chipotle sauce with ¼ teaspoon salt, then remove pan from heat.

  6. Plate chipotle pork tacos

    Plate chipotle pork tacos

    Once rested, thinly slice pork. Drain pickled onions, discarding liquid. Top tortillas with pork and a spoonful of chipotle sauce, then pickled onions, then slaw. Transfer chipotle pork tacos to serving plates, garnish with cilantro leaves, and serve with refried black beans and lime wedges for squeezing over. Enjoy!

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