Directions:
- Cut pork into 1/4-inch slices.
- Combine cornstarch, salt, cumin, black and red pepper in a large ziploc bag. Add pork in batches; seal and toss to coat.
- Brown 1/3 of pork in 1/3 of oil in a large nonstick skillet over medium heat, stirring occasionally. Drain on paper towels and repeat procedure twice.
- Combine cooked pork and chiles in skillet and cook until thoroughly heated.
- Heat tortillas according to package directions.
- Spoon mixture down center of each tortilla; top with desired toppings and roll up, jellyroll fashion.
- Serve with Pico de Gallo.
- PICO DE GALLO: Combine all ingredients; chill; Yield: 1 1/3 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.95 Kcal (1549 kJ) | ||
| Calories from fat | 147.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.41g | 25% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 3% | |
| Sodium | 918.41mg | 38% | |
| Potassium | 220.63mg | 5% | |
| Total Carbs | 45.84g | 15% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2.4mg | 13% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 272.07 Kcal (1139 kJ) | ||
| Calories from fat | 108.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 25% | |
|---|---|---|---|
| Cholesterol | 7.5mg | 3% | |
| Sodium | 675.41mg | 38% | |
| Potassium | 162.25mg | 5% | |
| Total Carbs | 33.71g | 15% | |
| Sugars | 0.85g | 5% | |
| Dietary Fiber | 1.87g | 10% | |
| Protein | 7.09g | 19% | |
| Vitamin C | 9.6mg | 22% | |
| Iron | 1.7mg | 13% | |
| Calcium | 26.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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