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Chipotle Pork Taco Cups

Chipotle Pork Taco Cups


Here's an interesting twist on a pulled pork sandwich that is easy to make and features pork-filled tortillas and Tex-Mex toppings like Cheddar cheese, guacamole and olives.

serves 10 (1 taco cup each)


cost per recipe: $10.47

The price is determined by the national average.

  • 10

    flour tortilla or whole wheat tortillas (6-inch), warmed

  • 18

    ounces (1 container) refrigerated cooked shredded pork with barbecue sauce(about 2 cups)

  • 1

    cup Pace® Chunky Salsa - Mild

  • 1/4

    teaspoon ground chipotle chile powder

  • 1/2

    cup shredded Cheddar cheese(optional)

  • 1/4

    cup guacamole(optional)

  • 1/4

    cup sour cream(optional)

  • 1/4

    cup Sliced ripe olives(optional)

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with vegetable cooking spray.

Step 2

Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup.  Repeat with the remaining tortillas, rewarming in the microwave as needed.

Step 3

Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.

Step 4

Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Step 5

Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.

Recipe Tips

  • Tip:  You can prepare the tortillas through the baking step up to 24 hours ahead of time and store them in an airtight container.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild


Ratings & Reviews

  • Karen P.

    January 3, 2009

    Chipotle Pork Taco Cups

    It was so easy once I figured out how to fold the tortilla's and get them into the pan. It tastes great. The kids also loved it.

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