Mexican · Lunch
Spicy Pork Wrap
Seared pork shoulder simmered with chipotle, cumin, and lime until tender and shredded, wrapped in a warmed flour tortilla with pickled onion, cotija cheese, and cilantro. The filling carries smoky heat balanced by acidity, finished with a crema drizzle for a handheld midday meal.
$4
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
35.1gFat
34.6gCarbs
4.8gSugar
3.1gFiber
1180mgSodium
130mgChol
12.9gSat Fat
690mgPotassium
210mgCalcium
3.1mgIron
1.4mcgVitamin B12
5.2mgVitamin C
Goes well with
Mexican Lager or Corona
local
Agua Fresca de Horchata
international
gluten-free-adaptable
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Cut pork into 1-inch chunks. Mince garlic, chop chipotle and cilantro, slice onion thin. Toss onion with vinegar to quick-pickle.
2
Sear
Heat oil in a small skillet over medium-high heat. Sear pork chunks 4–5 minutes, turning occasionally, until browned on most sides.
3
Braise
Add chipotle, cumin, garlic, stock, and salt. Cover, simmer over medium-low heat 35–40 minutes until pork is fork-tender and shreds easily.
4
Finish
Remove from heat, rest 10 minutes. Shred pork in the skillet with two forks, stirring to coat with sauce until glossy.
5
Plate
Warm tortilla in a dry skillet 20 seconds per side until pliable. Lay flat, add pork, pickled onion, cheese, cilantro, and sour cream down the center. Roll tightly, slice diagonally, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 22 flour tortilla, 8-inch (about 45g)
- 4 tbsp60ml chicken stock
- 4 tbsp4 tbsp red onion
- 2 tsp10ml apple cider vinegar
- 1 oz28g cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 tbsp30g sour cream
- 2 tsp10ml olive oil
- 1/4 tsp1/4 tsp salt
