| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Latimes3 |
8 |
servings |
INGREDIENTS
| 3/4 |
lb |
Cooked pork |
|
|
Juice of 2 lemons |
| 2 |
|
Onions |
| 4 |
|
Garlic cloves -; (to 5) |
| 3 |
tb |
Chili powder |
| 2 |
tb |
Salt |
| 1 |
tb |
Mexican oregano |
|
|
Water |
| 8 |
|
Corn tortillas |
| 1 |
bn |
Cilantro |
INSTRUCTIONS
Cut 1 onion into large pieces. Put cut-up onion, pork, lemon juice, garlic,
chili powder, salt and oregano in slow cooker with water to cover. Cook on
low heat 10 or on high about 4 hours. Remove pork from slow cooker and
shred. Chop remaining onion and about half of cilantro. Heat tortillas over
flame of gas burner or in microwave. Fill each tortilla with shredded pork
and sprinkle with chopped onion and cilantro. Yields 8 tacos.
Each serving: 228 calories; 1,882 mg sodium; 41 mg cholesterol; 12 grams
fat; 18 grams carbohydrates; 12 grams protein; 1.84 grams fiber
Recipe Source: Los Angeles Times - 01-13-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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