| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | tb | Cayenne powder |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Ground cumin |
| 1 | tb | Garlic powder |
| 2 | ts | Cilantro |
| 3/4 | ts | Salt |
| 1 | lb | Boneless pork; trimmed and cut into 1-inch cubes. |
INSTRUCTIONS
From: "Goslowsky, George" <gjgoslow@ingr.com> Date: Tue, 27 Aug 1996 16:40:29 -0500 Combine all spices and rub the pork cubes with the mixture. Let the meat marinate at room temperature for an hour. Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or until the meat is crisp. Serving Suggestions : Serve in a chafing dish with toothpicks accompanied by Pico de Gallo Salsa, Guacamole for dipping, sour cream, chopped onions and chopped cilantro together with flour tortillas and allow guest to assemble their own burritos. CHILE-HEADS DIGEST V3 #086 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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