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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I wrote this recipe down years ago while watching Jeff Smith, The Frugal Gourmet make it. It is so good and the meat can be used for tacos, burritos, enchiladas, etc. It freezes well and is easily doubled and tripled. The recipe calls for pork but he said you could also use a chuck roast or chicken. Ingredients:
3 1/2 lbs pork roast |
salt and pepper |
olive oil |
1 cup water |
1 onion, chopped |
1 green pepper, chopped |
2 -3 garlic cloves, chopped |
1 cup tomato sauce |
1 bay leaf |
1/2 cup red wine |
1/2 teaspoon cumin |
1 teaspoon chili powder |
12 -16 flour tortillas |
Directions:
1. Cut roast into thick slices and pan brown, with salt and pepper in the olive oil.
2. Add water and cook covered 2 hours.
3. While this is cooking, saute' onions, peppers and garlic in olive oil. Set aside.
4. Shred meat. Add onions, peppers, garlic, tomato sauce, bay leaf, wine, cumin and chili powder. Simmer covered for 30 minutes.
5. Serve on tortillas with toppings of your choice. Topping suggestions - shredded cheese, lettuce, green onions, salsa.
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