| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Mexican, Meats, Pork, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Southwest Guacamole; * |
| 1 |
|
Onion; Medium, Cut in halves |
| 1 |
|
Clove Garlic; Finely Chopped |
| 2 |
tb |
Tomato Paste |
| 1/4 |
ts |
Salt |
|
|
Flour Or Corn Tortillas |
| 4 |
|
Poblano Chiles; ** |
| 1 |
lb |
Center Loin Roast; *** |
| 2 |
tb |
Vegetable Oil |
| 1 |
tb |
Red Wine Vinegar |
| 1 1/3 |
c |
Italian Plum Tomatoes; **** |
|
|
Dairy Sour Cream |
INSTRUCTIONS
* See Sowest 3 for recipe.
** Chiles should be roasted and peeled (See Sowest 1 for directions)
*** Roast should be boneless and cut into 2 X 1/4-inch strips.
**** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped.
Prepare Southwest Guacamole; set aside. Cut chiles and onion halves
lengthwise into 1/4-inch strips. Cook pork, chiles, onion and garlic in
oil in a 10-inch skillet over medium heat, stirring occasionally, until
pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar,
salt and tomatoes; cook until hot. Serve with tortillas, Southwest
Guacamole and sour cream.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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