Crispy Pork Puffy Tacos with Chipotle Crema
Crispy fried tortilla shells stuffed with seasoned pulled pork and topped with a smoky chipotle sour cream. Ready in 20 minutes with rotisserie or canned pork.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 4 count corn tortillas (small, 4–5 inch)
- 8 oz pulled pork (shredded rotisserie or canned)
- 1 cup neutral cooking oil (for frying)
- ½ cup sour cream
- 2 tbsp chipotle peppers in adobo (canned, chopped)
- ½ count lime (juiced)
Instructions
- 1
Stir sour cream, chipotle, and lime juice in a small bowl until smooth. Set the crema aside.
- 2
Heat oil in a heavy skillet over medium-high until it shimmers, about 2 minutes.
- 3
Working with one tortilla at a time, carefully place it in the hot oil and immediately fold it in half with a spoon or tongs to form a shell.
- 4
Hold the fold for 30 seconds until the top edge is golden, then flip and fry the other side 20 seconds. Transfer to a paper-towel-lined plate.
- 5
Warm the pulled pork in a small pan over medium heat, stirring, for 2–3 minutes until heated through.
- 6
Fill each crispy shell with warm pork and top with chipotle crema. Serve immediately.
Tools you’ll need
- heavy-bottomed skillet (10–12 inch)
- spoon or tongs
- paper towels
- small mixing bowl
- small saucepan
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