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CATEGORY CUISINE TAG YIELD
Vegetables, Meats September 1 1 Servings

INGREDIENTS

Twelve, 7-inch corn
tortillas each cut
into 4 rounds with
a 2-inch cutter
Vegetable oil for frying the
tortillas
2 1/2 lb Untrimmed boneless pork
shoulder or butt cut
into
2- by
3/4-inch strips
The zest of 1 lime removed
in strips with
a vegetable peeler
1 t Salt
1 Scallion, cut into 3 pieces
3 Garlic cloves
1/4 t Cumin
2 Tomatoes, chopped fine
3 T Finely chopped onion
1/4 c Finely chopped coriander
1 t Minced jalapeno chili, wear
rubber gloves
1 t Fresh lime juice
Coriander sprigs for garnish

INSTRUCTIONS

Arrange the tortilla rounds in one layer on baking sheets, cover them
with a kitchen towel, and let them stand for 1 hour. In a large heavy
skillet fry the rounds in batches in 3/4 inch of 375°F. oil for 30
seconds to 1 minute, or until they are pale golden and bubbling
subsides. Transfer the tortilla chips with a slotted spoon to paper
towels to drain and season them with salt. The tortilla chips may be
made 1 day in advance and kept in an airtight container.  In a heavy
kettle arrange the pork strips in one layer, add enough  water to
barely cover them, and add the zest, the salt, the scallion,  the
garlic, and the cumin. Bring the water to a boil and simmer the
mixture, covered partially, turning the pork occasionally, for 1  hour,
or until the pork is just tender and the water is almost  evaporated.
Cook the pork, uncovered, over moderately low heat,  turning it
frequently, for 40 minutes to 1 hour more, or until it is  browned well
and begins to fall apart. Remove the pork with a slotted  spoon from
the kettle, discarding the zest, the scallion, and the  garlic, and
transfer it to paper towels to drain. Let the pork cool  and using 2
forks or your fingers shred it. The shredded pork may be  made 2 days
in advance and kept covered and chilled.  Make the salsa:  In a small
bowl combine the tomatoes, the onion, the coriander, the  jalapeno, the
lime juice, and salt and pepper to taste.  Onto each tortilla chip
spoon a heaping teaspoon of the pork and top  it with some of the salsa
and a coriander sprig.  Makes 48 hors d'oeuvres.  Gourmet September
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2505
Calories From Fat: 578
Total Fat: 67g
Cholesterol: 0mg
Sodium: 7576.8mg
Potassium: 4526.6mg
Carbohydrates: 434.9g
Fiber: 96.2g
Sugar: 23.7g
Protein: 84.9g


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