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Ingredients
- 4 x In Bone Im Cut pork shoulder chops -- Ed -- cut into 1" strips
Directions
- TEQUILA-JALAPENO MARINADE: 1/2 - c. tequila 1 - fresh jalapeno pepper, seeded and chopped 3 - fresh serrano peppers, seeded and chopped 1 - dry ancho pepper, hydrated in 1/4 c. hot water, chopped 6 - garlic cloves, pressed 1 3/4" fresh ginger root, grated Juice and zest of 1 lime, about 1/2 c. 1/4 - c. peanut oil 2 - Tbspsoy sauce Bamboo skewers FOR SANDWICH: 1 - minced tomato 1 - minced onion 8 - flour tortillas, warmed Place pork strips in glass dish. Combine marinade ingredients and pour over meat.
- Cover; chill 4 to 24 hrs, turning occasionally. Preheat hibachi.
- Remove meat from refrigerator, thread onto bamboo skewers. Let hot to room temperature. Pour reserved marinade into a small saucepan. Heat to a boil.
- Grill meat quickly, dabbing with warm reserved marinade. Fold meat into warm flour tortillas (pulling skewers out), dab with warm marinade and top with fresh minced tomatoes and onions.
- Serves 4.
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