| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Main dish, Mexican, Meats |
5 |
Servings |
INGREDIENTS
|
|
Papaya Salsa (other recipe) |
| 3/4 |
lb |
Pork boneless center loin roast, cut into 2×1/4 in strips |
| 1/2 |
c |
Chopped fresh papaya |
| 1/2 |
c |
Chopped fresh pineapple |
| 10 |
|
Four tortillas (6 or 7 in diameter), warmed as below |
| 1 1/2 |
c |
Shredded monterey jack cheese (6 ounces) |
| 2 |
tb |
Margarine or butter, melted |
INSTRUCTIONS
Prepare Papaya Salsa and set aside. 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. Warm tortillas: Heat in a hot, ungreased skillet or griddle for about
30 seconds to 1 minute. They also can be warmed in a 250 degree oven for 15
minutes. Or wrap several tortillas in dampened microwavable paper towels
or microwavable plastic wrap and microwave on High for 15 to 20 seconds.
Heat oven to 425 degrees. Spoon about 1/4 cup of the pork mixture onto
half of each tortilla; top with about 2 tablespoons of the cheese. Fold
tortillas over filling. Arrange five of the filed tortillas in ungreased
jelly roll pan, 15 1/2 x 10 1/2 x 1 inch; brush with melted margarine. Bake
uncovered about 10 minutes or until light golden brown. Repeat with
remaining tacos. Serve with papaya salsa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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