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Great weeknight dinner...
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1½ Tbs |
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ancho chile
powder |
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1 tsp |
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salt |
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½ tsp |
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dried
oregano |
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¼ tsp |
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ground cumin |
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1/8 tsp |
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freshly
ground black pepper |
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pinch of |
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cinnamon |
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pinch of |
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allspice |
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1½ lbs |
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pork
tenderloin, cut into 1/3-inch cubes |
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1 medium |
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white onion,
chopped |
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2 Tbs |
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cider
vinegar |
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5 Tbs |
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minced
cilantro |
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3 Tbs |
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extra-virgin
olive oil |
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1 cup |
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shredded
mozzarella cheese |
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16 6-inch |
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flour or
corn tortillas |
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chopped
avocado, shredded lettuce, salsa and lime wedges |
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1 |
In a large bowl, mix
ancho powder with the salt, oregano, cumin, pepper,
cinnamon and allspice. Add pork, onion, vinegar, and ¼
cup of the cilantro and mix well. |
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2 |
Heat olive oil in a
large skillet. Add pork and stir-fry over moderately
high heat until browned outside and just cooked through.
Transfer pork to a colander to drain, then sprinkle with
the cheese and remaining 1 Tbs. cilantro. Transfer pork
to serving bowl and serve with warmed tortillas,
avocado, lettuce, salsa and lime wedges. |
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Servings: 4 |
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Cooking Tips |
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*To warm tortillas, place
them in a pile (8 at a time), wrap with a dampened paper towel
and microwave for about 2 1/2 minutes. Place in a towel covered
basket to keep warm. |
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Recipe Source |
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Jim Peyton (Food and Wine) |
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