| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
|
|
Roast pork; cubed (we used shoulder roast leftovers) |
|
|
Onion; sliced |
|
|
Garlic; chopped, lots |
|
|
El Pato sauce; yellow can |
|
|
Cumin; don't overdo it |
|
|
Salt |
|
|
Optional: heat increases to desired level (habs; hot sauces; etc) |
INSTRUCTIONS
We use a non-stick pan and just the fat contained in the roast. Brown the
meat for about 8 minutes, then add the onion and cumin and brown about 7
minutes more or as you like it. If you are adding hot peppers I would put
them in during this time. Also, Jenn leaves the lid on during this and it
seems to help make everything more flavorful. Add the garlic at the end
and toss to mix. Add the El Pato and simmer, covered, for about 5 minutes,
let rest about 10 minutes to thicken and mellow. Roll in tortillas with you
favorite extras (cheese, lettuce, etc.) Enjoy! Richard & Jennifer Trump
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CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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