Sous Chef Meals Remix: Mexican Pork Shoulder


Sous Chef pork shoulder with chipotle adobo sauce remix

When we built the Sous Chef meals program we had deliciousness and convenience in mind. The Sous Chef meals are modular so that you are freely mix and match the main dishes and side dishes with your taste for that moment. But what many might not realize is that we also designed these meal components to make it easy for you to mix and match with food you already have in your fridge and pantry.

As we grow our meal program we also hope to inspire you to introduce our flavors with some of your favorite dishes.

This week we wanted show you how to take our Pork Shoulder with Chipotle Adobo dish with some Mexican-inspired dishes you know and love — from breakfast burritos to pork enchiladas for the whole family.

Mexican pork breakfast burrito sous chef meals remix

Breakfast Burritos w/ Pork Adobo Remix

This is inspired by this recipe from Chowhound.

Serving Size: Two breakfast burritos

Total time: 30 minutes

INGREDIENTS

  • 4 teaspoons olive oil or favorite cooking oil
  • 1 package of Sous Chef Pork Shoulder in Chipotle Adobo
  • 2 (10-inch) flour tortillas
  • 4 large eggs
  • Salt
  • Black pepper
  • 1/3 cup chopped cilantro
  • ½ an onion
  • 1/2 large ripe avocado, pitted, peeled, and sliced
  • Diced cherry tomatoes
  • Your favorite hot sauce

INSTRUCTIONS

  1. Preheat your oven to 300F.
  2. Drop your pork into the Sous Chef Nomiku water bath and allow it to do its work while you prep the rest of the meal. *If you prefer the crispy carnitas texture then you can warm 2 teaspoons of oil in a large nonstick frying pan over medium heat. Add the pork and fry until crisp and warmed through, about 5-7 minutes. Transfer to a bowl and cover to keep warm.  
  3. Chop tomatoes, cilantro and onions and set aside.
  4. Put the tortillas in the oven to warm while you cook the eggs (the tortillas shouldn’t get crispy).
  5. Whisk the eggs in a medium bowl with a pinch each of salt and pepper.
  6. Warm 2 teaspoons of oil in the frying pan over medium-low heat. Pour the eggs into the pan scramble to your desired texture. *The least amount of moisture, the easier it will be to wrap into the burrito.
  7. Divide the pork and eggs between the warm tortillas. Top with the cilantro, avocado, onion, cherry tomatoes and a few dashes of hot sauce. Fold the short sides in and the bottom flaps up, then roll up into burritos. Serve right away.

Mexican pork tacos sous chef meals remix

Lunch Tacos w/ Pork Adobo Remix

Serving Size: 6-8 tacos

Total Time: 1 hour 20 minutes

INGREDIENTS

    • 2 Pork Shoulder w/ Chipotle Adobo packages
    • 4-6 corn or flour tortillas (6” variety)
    • 1 onion, chopped
    • 2 limes, cut into sections
    • 2 cloves garlic, chopped
    • 1 teaspoon salt
    • 1 ripe avocado
    • Favorite salsa and/or hot sauce
    • (Optional items you can add based on your taste such as shredded lettuce, cheese, hot peppers, pickled veggies or shaved radishes)

 

 

INSTRUCTIONS

  1. Heat your oven to 300F.
  2. Put the tortillas in the oven to warm while you cook the pork (the tortillas shouldn’t get crispy).
  3. Warm 2 teaspoons of oil in a large nonstick frying pan over medium heat. Add garlic and the pork and fry until crisp and warmed through, about 5-7 minutes.
  4. While your pork fries up, thinly chop onion, limes, avocado and cilantro.
  5. Assemble the tacos with the amount avocado, salsa, and hot sauce. *This is when you can also add other accompaniments such as shredded lettuce, cheese, hot peppers, pickled veggies or shaved radishes.
  6. Finish with a few squeezes of lime.

Mexican enchiladas sous chef meals remix

Enchilada Dinner featuring Pork Shoulder w/ Chipotle Adobo Remix

This is inspired by this recipe from Recipe Tin Eats.

Serving Size: 3-4 servings

Total Time: 40 minutes

INGREDIENTS

  • 3 packages of Pork Shoulder w/ Chipotle Adobo
  • 1.5 tbsp olive oil
  • 1 cup of canned black beans, drained
  • 2 cups shredded cheese (A Mexican blend is a good choice)
  • 1 can (12-15 oz) corn kernels, drained
  • 8 tortillas (10”-12”)
  • 3 cups of enchilada sauce (red or green)

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. Heat 1.5 tbsp olive oil in a pan over high heat. Add the pork and cook until the bottom is nicely browned – about 1½ minutes. For carnitas texture, don’t move it too much and you’ll get all those great crispies. Transfer to a big mixing bowl.
  3. Add corn, black beans, ½ cup enchilada sauce and ½ cup cheese into the bowl and mix evenly.
  4. Spread a thin layer of enchilada sauce into a baking dish (at least 12” x 24”).
  5. Start assembling enchilada rolls and laying them crease-side down into the dish until you’ve filled the dish edge to edge.  
  6. Pour over the remaining sauce, half of the remaining cheese and cook for 15 minutes.
  7. After ten minutes, pull the enchiladas out, add the remaining cheese and rotate the dish to get an even cook.
  8. Finish cooking for 15 minutes as the cheese reaches a golden brown and is bubbling.

 

There are lots of other ways to repurpose and incorporate the smoky pork from Sous Chef meals and we would love to hear, and see, what you do with them. Are you adding them to nachos, making the kids porky quesadillas, pork wontons? Share pictures or recipes with us on Facebook, Twitter, Instagram or on our sous vide community app Tender.  

 





Tags: breakfast, dinner, lunch, mexican, sous chef, Sous Chef meals, sous vide, tacos.