| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
Assorted pork cuts |
| 1 |
c |
Milk |
| 1/2 |
|
Onion |
| 1 |
|
Orange skin |
|
|
Parsley cilantro epazote mint or oregano |
|
|
Lard |
|
|
Salt and pepper |
INSTRUCTIONS
ANY OF THE FOLLOWING SPICES:
1. Fry the meat with onion. When golden brown, take out the onion, and add
milk, spices and the pieces of orange skin. Lower the flame and let cook
for an hour and a half. Drain the meat.
2. Add salt and pepper. Serve with the hot tortillas and guacamole.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
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