| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Mexican, Pork, Taco | 5 | Servings |
INGREDIENTS
| MARY WILSON BWVB02B | ||
| 1 | Papaya, peeled seeded cut | |
| in 1/2 inch cubes | ||
| 1 | Red chili, seeded and fine | |
| chopped | ||
| 1/2 | c | Red onion, chopped |
| 1/2 | c | Red bell pepper, chopped |
| 1/2 | c | Fresh mint leaves, chopped |
| 2 | T | Lime juice |
| 1/4 | lb | Pork boneless center loin |
| roast cut in 2×1/4 inch | ||
| strips | ||
| 1/2 | c | Fresh papaya, chopped |
| 1/2 | c | Fresh pineapple, chopped |
| 10 | Flour tortillas, 6 or 7" in | |
| diameter warmed | ||
| 1 1/2 | c | Monterey Jack cheese |
| shredded 6 oz | ||
| 2 | T | Margarine or butter, melted |
INSTRUCTIONS
Date: Fri, 24 May 96 07:17:47 PDT From: eboyd@shentel.net Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Heat oven to 425~F. Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold tortillas over filling. Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings. Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled. Makes 3 cups salsa. Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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