| 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 | T | Chili powder |
| 2 | T | Salt |
| 1 | T | Mexican oregano |
| Water | ||
| 8 | Corn tortillas | |
| 1 | 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 156
Total Fat: 17.4g
Cholesterol: 27mg
Sodium: 2068.7mg
Potassium: 238.2mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 1.7g
Protein: 7.5g