 |
Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
I found this recipe in a magazine while sitting at the hospital with my Mother. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1 1/4 lbs pork tenderloin, cut into cubes |
1 (8 ounce) can tomato sauce |
2 teaspoons minced canned chipotle chiles |
1 teaspoon dried oregano |
8 flour tortillas |
1/2 cup crumbled queso fresco |
sour cream |
shredded lettuce |
diced tomato |
sliced avocado |
Directions:
1. Heat oil in a large skillet over medium high heat. Add garlic and cook for 1 minute. Add pork and cook until golden brown on all sides, about 5 minutes. Add tomato sauce, chipotles and oregano. Bring to a simmer and let simmer until pork is just cooked through, still slightly pink in the center and sauce has reduced and thickened, about 3 minutes.
2. If desired, for warm tortillas, wrap them in a clean kitchen towel and warm in the microwave for 30 seconds on high.
3. Arrange pork on the tortillas, top with cheese.
4. Then top with sour cream, lettuce, tomatoes and avovado.
|
|