lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 4, 2015

Mexican Pork Roast Tacos

Mexican Pork Roast Tacos
I wasn't thinking very clearly when I asked Miss F if she wanted crunchy or soft tacos for dinner. She opted for crunchy and I realized after I bought the shells that I was having a crown rplaced, which meant I would have a temporary, which isn't the best for crunchy foods of any variety. I efforted through though, chewing on only one side of my mouth and biting my tongue a few times.  The tacos were a huge success and I used the meat for quesadillas for lunch the next day.  The pork is so tender, it just falls apart when you go to shred it.  This recipe is from Taste and Tell.
Mexican Pork Roast Tacos

1 medium onion, sliced
1 pound pork loin roast or chops
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon coriander
½ cup water
8 6-inch flour tortillas
shredded Monterrey Jack cheese
diced tomatoes

Place the onions on the bottom of the crockpot. Rub the pork with the salt, oregano, cumin and coriander and place it on top of the onions. Add the water, cover and cook on low for 6 to 8 hours. Remove the pork from the crockpot and shred with two forks, Return the pork to the crockpot and stir together. Warm the tortillas, fill with the shredded pork and top with guacamole, cheese and tomatoes.
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