| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Taco, Pork, Mexican |
5 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 1 |
|
Papaya; peeled, seeded, cut in 1/2 inch cubes |
| 1 |
sm |
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 |
tb |
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 |
tb |
Margarine or butter; melted |
INSTRUCTIONS
PAPAYA SALSA
PORK MIXTURE
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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