½ can fire-roasted green chiles (from a small can)
2 teaspoons Blackstone Street Taco seasoning (adjust to taste)
2-4 tablespoons avocado oil (divided)
10 corn tortillas
12 oz Mexican blend cheese (or a mix of cheddar, Monterey Jack, and Colby Jack)
1 cup sour cream
1 tablespoon diced chipotle peppers in adobo, with extra sauce
Directions
Preheat the Blackstone griddle to low heat.
Add 1 teaspoon of oil to the griddle, then sauté the diced onions and green chiles for 3-4 minutes until softened.
Add the pulled pork to a separate section of the griddle and warm it up. Sprinkle with Street Taco seasoning.
In another section of the griddle, add 1 tablespoon of oil and place the tortillas to warm them. The goal is to make them pliable, not crispy. Once soft, remove and set aside.
Add the cheese to the pulled pork, onions, and chiles. Mix everything well, then transfer to a bowl and set aside.
Fill each tortilla with about ¼ cup of the pork-cheese mixture. Fold the tortillas in half to form tacos.
Add 2 more tablespoons of oil to the griddle. Once hot, fry the tacos for 2-3 minutes on each side until golden brown.
While the tacos are frying, mix the sour cream and diced chipotle peppers in adobo sauce to make the chipotle sour cream.
Once the tacos are crispy and golden on both sides, remove them from the griddle and place them on a paper towel to drain any excess oil.
Serve the tacos with the chipotle sour cream and enjoy!
