| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Ripe tomatoes |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Salt |
| 1 |
tb |
Lard |
| 1/2 |
c |
Choped onion |
| 4 |
|
Fresh jalapenos; seeded and chopped |
| 2 |
c |
Shredded cooked pork |
INSTRUCTIONS
Broil tomatoes until charred on all sides; cool. Place in blender
container with garlic and salt; blend until smooth. Heat lard in heavy
10-inch skillet. Add onion; saute until tender. Add tomato puree and
chilies. Continue cooking over medium heat about 5 minutes. Add pork;
continue cooking over medium heat 8 to 10 minutes or until mixture is
thick. Makes about 2 1/2 cups pork filling.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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