Chipotle Pork Tacos

The best thing about running out of, or not being able to find, a certain type of food or ingredient is that when this happens you need to figure out what to use instead. No salt? Use a drop of fish sauce. No vinegar? Try some lime. But what do you do when you’re missing a chilli? Easy. Sub in a different chilli.

I was making some ‘Al Pastor‘ recently when I discovered I had no dry ancho chillies. I know, disaster I heard you shout. But no! I decided to use some morita chipotle chillies instead. What a result! These rehydrated dry chillies combined with some chipotles in abodo sauce really kicked up the heat and flavour.

Usually with the Al Pastor you would use 1 tomato with the skin roasted off, but with this I use a bunch of piccolo tomatoes. These added a really sweet flavour to the sauce.



  • 500g pork fillet, or about 8 pork chops, cut into small chunks


  • 20-30 Piccolo tomoatoes
  • 4 dried Guajillo chillies
  • 6 dried Morita chillies
  • 4 or 5 chipotle peppers in adobo sauce
  • 3 garlic cloves
  • 1 onion, diced
  • 1/4 cup of cider vinegar
  • 1 cup of orange juice
  • 200g chopped pineapple
  • 3 cloves
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 tablespoon salt


  1. In a small hot, dry pan charr the tomatoes until they start to burst. This will take about 10 minutes. Try not blacken them too much.
  2. Meanwhile clean all the seeds and stems from the chillies and put them in a pot of water. Bring to the boil and dimmer for around 10 minutes, until soft.
  3. Next put all of the ingredients into a blender or food processor and blend to a smooth, thick sauce.
  4. Put the pork into a large bowl and cover with the sauce. Ideally let marinade for 2 to 24 hours in the fridge.
  5. To cook heat a pan and add some olive oil. Cook the meat in 2 or 3 batches. There’s no need to wash or clean the pan in between cooks. Most of the marinade should reduce during cooking.
  6. Once done serve up with some caramelised pineapple, onion and rice. Or do as I love to do, pop on a taco.

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