* Exported from MasterCook *
Shredded Pork Filling for tacos
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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4 to 8 hot peppers
1 teaspoon minced garlic -- to 2 teaspoons
1 tablespoon canola oil
1 teaspoon salt
1 tablespoon fresh oregano -- or 1 teaspoon dried
1 1/2 cups cold water -- or 1/2 cup water plus more as needed
1 pound boneless pork loin roast
Place peppers on an ungreased baking sheet and roast in a preheated 300F oven about 3 or 4 minutes. You'll know when they are ready by the aroma. Remove and allow to cool. Slice each pepper in half and remove stems and veins. The seeds are the hottest parts, so if you want it very spicy, leave them in. Otherwise, remove seeds too.
Makes about 2 1/2 cups.
Whether in the American Southwest, Central or South America or the Caribbean, shredded pork is an integral part of the diet and is usually served wrapped in a tortilla or roti. Any type of pepper may be used. Since some peppers are hotter than others (habaneros, for example), adjust the number of pepper to your taste. Always wear gloves when working with peppers!
Cuisine:
"Mexican"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 121 Calories; 6g Fat (42.4% calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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