0
(0)
CATEGORY CUISINE TAG YIELD
Meats Meat 4 Servings

INGREDIENTS

Roast pork, cubed we used
shoulder roast leftovers
Onion, sliced
Garlic, chopped lots
El Pato sauce, yellow can
Cumin, don't overdo it
Salt
Optional: heat increases to
desired level habs hot
sauces etc

INSTRUCTIONS

We use a non-stick pan and just the fat contained in the roast.  Brown
the meat for about 8 minutes, then add the onion and cumin and  brown
about 7 minutes more or as you like it.  If you are adding hot  peppers
I would put them in during this time. Also, Jenn leaves the  lid on
during this and it seems to help make everything more  flavorful.  Add
the garlic at the end and toss to mix. Add the El  Pato and simmer,
covered, for about 5 minutes, let rest about 10  minutes to thicken and
mellow. Roll in tortillas with you favorite  extras (cheese, lettuce,
etc.) Enjoy! Richard & Jennifer Trump  <HotHeads@aol.com>  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God: the most lovable person in the universe”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.9mg
Potassium: 44.6mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.3g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?