| 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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