Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a blender combine plantains, egg whites, olive oil, sea salt, baking powder, lime juice and water. Blend until smooth.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a blender combine plantains, egg whites, olive oil, sea salt, baking powder, lime juice and water. Blend until smooth.
3. Cover a baking sheet in parchment paper.
4. Ladle plantain mixture on to baking sheet and use back side of ladle to smooth into appx. 5 inch circles.
5. Bake at 400 for 10-12 minutes until edges turn golden brown.
6. In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
7. Place pineapple in blender or food processor, puree and add to the pork mixture.
8. Lock the lid in place and seal steam nozzle.
9. Cook on high pressure for 40 minutes.
10. Release pressure naturally for 10 minutes. Quick release any remaining pressure.
11. Remove the pork and shred. Return to the inner pot and mix with juices.
12. Mix in cilantro.
13. Top each plantain tortilla with pork, lettuce and diced avocado.