Chipotle pork tacos recipe
 These smoky chipotle pork tacos with fresh salsa are great for a casual party or Saturday night family feast. 2 tbsp unsalted butter 1 large red onion, finely chopped1 large carrot, finely chopped½ red pepper, finely chopped2 fresh bay leaves2 tsp cumin seeds½ cinnamon stick25g/1oz light brown sugar500g/1lb 2oz pork mince1 large bunch fresh coriander, roughly chopped4 garlic cloves1 green chilli2 tbsp smoked paprika1 tsp ground allspice3 tbsp chipotle paste2 tbsp cider vinegar1 large unwaxed lemon, finely grated zest and juice500ml/18fl oz passatasalt and freshly ground black pepper50g/1¾oz manchego, grated, to serve 2 tbsp unsalted butter 1 large red onion, finely chopped 1 large carrot, finely chopped ½ red pepper, finely chopped 2 fresh bay leaves 2 tsp cumin seeds ½ cinnamon stick 25g/1oz light brown sugar 500g/1lb 2oz pork mince 1 large bunch fresh coriander, roughly chopped 4 garlic cloves 1 green chilli 2 tbsp smoked paprika 1 tsp ground allspice 3 tbsp chipotle paste 2 tbsp cider vinegar 1 large unwaxed lemon, finely grated zest and juice 500ml/18fl oz passata salt and freshly ground black pepper 50g/1¾oz manchego, grated, to serve vegetable oil, for frying 4 flour tortillas vegetable oil, for frying 4 flour tortillas 4 spring onions, roughly chopped1 green chilli, roughly chopped1 Granny Smith apple, peeled, cored and finely chopped2 avocados, skin and stone removed, roughly chopped1 lemon, juice onlysmall bunch fresh coriander, roughly chopped 4 spring onions, roughly chopped 1 green chilli, roughly chopped 1 Granny Smith apple, peeled, cored and finely chopped 2 avocados, skin and stone removed, roughly chopped 1 lemon, juice only small bunch fresh coriander, roughly chopped Method Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Put the butter in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, bay, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces with a woodon spoon. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, allspice, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately. Divide the crispy tortillas between four plates and top with the pork, manchego and salsa. Serve immediately.