| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Main dish |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork butt or shoulder cut in 1/2-in cubes |
| 1 |
tb |
Lard or shortening |
| 1 |
sm |
Avocado; halved & peeled |
| 2 |
ts |
Minced onion |
| 1 |
ds |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Lemon juice |
| 1 |
sm |
Tomato; chopped |
| 2 |
tb |
Chopped onion |
| 3 |
|
Sprigs cilantro; chopped |
| 10 |
|
Tortillas |
|
|
Lemon wedges |
INSTRUCTIONS
EAST L.A. GUACAMOLE
Cook meat in lard 20 minutes stirring occasionally to brown evenly. Reduce
heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder,
salt, pepper and lemon juice. Fold in tomato. Set aside.
Drain meat and shred. (There should be about 1 1/2 cups shredded meat.)
Combine chopped onion and cilantro. Heat each tortilla on griddle or in
skillet until pliable. Spread with guacamole, then top with some of pork
mixture. Top meat with some onion mixture and sprinkle with juice from
lemon wedge. Roll up and serve with additional lemon wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”