| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
September 1 |
1 |
servings |
INGREDIENTS
|
|
Twelve; (7-inch) corn |
|
|
; tortillas, each cut |
|
|
; into 4 rounds with |
|
|
; a 2-inch cutter |
|
|
Vegetable oil for frying the tortillas |
| 2 1/2 |
lb |
Untrimmed boneless pork shoulder or butt; cut into 2- by |
|
|
; 3/4-inch strips |
|
|
The zest of 1 lime removed in strips with |
|
|
; a vegetable peeler |
| 1 |
ts |
Salt |
| 1 |
|
Scallion; cut into 3 pieces |
| 3 |
|
Garlic cloves |
| 1/4 |
ts |
Cumin |
| 2 |
|
Tomatoes; chopped fine |
| 3 |
tb |
Finely chopped onion |
| 1/4 |
c |
Finely chopped coriander |
| 1 |
ts |
Minced jalapeno chili; (wear rubber gloves) |
| 1 |
ts |
Fresh lime juice |
|
|
Coriander sprigs for garnish |
INSTRUCTIONS
FOR THE SALSA
Arrange the tortilla rounds in one layer on baking sheets, cover them with
a kitchen towel, and let them stand for 1 hour. In a large heavy skillet
fry the rounds in batches in 3/4 inch of 375°F. oil for 30 seconds to 1
minute, or until they are pale golden and bubbling subsides. Transfer the
tortilla chips with a slotted spoon to paper towels to drain and season
them with salt. The tortilla chips may be made 1 day in advance and kept in
an airtight container.
In a heavy kettle arrange the pork strips in one layer, add enough water to
barely cover them, and add the zest, the salt, the scallion, the garlic,
and the cumin. Bring the water to a boil and simmer the mixture, covered
partially, turning the pork occasionally, for 1 hour, or until the pork is
just tender and the water is almost evaporated. Cook the pork, uncovered,
over moderately low heat, turning it frequently, for 40 minutes to 1 hour
more, or until it is browned well and begins to fall apart. Remove the pork
with a slotted spoon from the kettle, discarding the zest, the scallion,
and the garlic, and transfer it to paper towels to drain. Let the pork cool
and using 2 forks or your fingers shred it. The shredded pork may be made 2
days in advance and kept covered and chilled.
Make the salsa:
In a small bowl combine the tomatoes, the onion, the coriander, the
jalapeno, the lime juice, and salt and pepper to taste.
Onto each tortilla chip spoon a heaping teaspoon of the pork and top it
with some of the salsa and a coriander sprig.
Makes 48 hors d'oeuvres.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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