Tacos Con Puerco
|Salad oil||2 Tablespoon|
|Pork cubes||2 Pound|
|Onion||1 Medium, diced|
|Garlic||3 Clove (15 gm), minced|
|Canned chopped green chilies||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Water||1 1⁄2 Cup (24 tbs)|
|Corn tortillas||12 1⁄2 Ounce (12 Pieces, 6 Inch Each, 1 Package / Homemade)|
|Sour cream||8 Ounce (1 Cup / 1 Container)|
|Taco sauce||1⁄2 Cup (8 tbs) (Bottled, Adjust Quantity As Needed)|
|Salt||1 1⁄2 Teaspoon|
|Pepper||1 1⁄2 Teaspoon|
1. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook pork cubes, onion, and garlic until meat is browned, stirring occasionally. Reserve 1/2 cup chopped green chilies. Stir remaining chopped green chilies into meat mixture with water, salt, and pepper, stirring to loosen brown bits from bottom of Dutch oven; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until meat is very tender and begins to fall apart, about 1 1/2 hours.
2. Meanwhile, if using homemade tortillas, prepare Corn Tortillas. Wrap tortillas lightly in foil; set aside.
3. About 15 minutes before meat is done, steam tortillas as label directs. Or, in 12-inch skillet in 1/2 inch water, place 3 inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate; set plate on top of custard cups. Over high heat, heat water to boiling. Reduce heat to low; cover and steam tortillas 10 minutes or until soft and hot.
4. When meat is done, with 2 forks, pull meat into shreds. Spoon about 1/4 cupful meat mixture in lengthwise strip, 1/2 inch from edge of a warm and soft tortilla. Starting at filled edge, carefully roll tortilla, jelly-roll fashion; place, seam side down, on warm large platter. Repeat with remaining meat mixture and tortillas to make 11 more tacos.
Serving size: Complete recipe
Calories 3366 Calories from Fat 1755
% Daily Value*
Total Fat 196 g301.1%
Saturated Fat 71.5 g357.3%
Trans Fat 0.5 g
Cholesterol 637.9 mg212.6%
Sodium 6571.6 mg273.8%
Total Carbohydrates 224 g74.7%
Dietary Fiber 19.2 g76.8%
Sugars 17.1 g
Protein 185 g370.8%
Vitamin A 49.3% Vitamin C 183.2%
Calcium 72% Iron 75.2%
*Based on a 2000 Calorie diet