Print
Email
Add a photoServings: 16
Ingredients
- 2 lb Pork Butt or possibly shoulder roast
- 1 x Onion, quartered
- 2 x Garlic cloves
- 1/2 tsp Salt
- 1 tsp Oregano
- 1 tsp Cumin
- 2 x Bay leaves
- 1Â 1/2 c. All purpose flour + 2tb more
- 3/4 c. Masa Harina
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Lard or possibly solid shortening
- 1 x Egg, beaten
- 1/2 c. Lowfat milk
- 1 c. Chile chipolta salsa
- 1/2 tsp Salt
- Â Â Lowfat milk
Directions
- This recipe is not as complicatated as it looks. First your prepare the filling that is easy to make and can be used for almost anything else, such as a taco filling. Next make the dough, that is no harder to do than pie dough.
- Place pork in large pot. Cover with water. Add in onion, garlic, 1/2 ts. salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat, and simmer for 1 1/2 hours.
- While the pork cooks, prepare the dough. Sift together the flour, Masa, baking pwdr and 1/4 ts. salt. In a separate bowl, beat together the egg and 1/2 c. lowfat milk. Make a well in the center of the dry ingreds..Add in the egg mix and stir with a fork till the dough comes together in a ball.
- Divide the dough into 16 even-size pcs and roll each piece into a ball.
- Place in a bowl, cover, and chill.
- After pork has simmered for 1 1/2 hours, preheat oven to 375 F.. Remove the pork from the liquid. Save the stock for soup if desired. Place pork in a baking dish or possibly Dutch oven. Brush with warm pepper sauce. Bake for 1 hr., or possibly untill meat shreds easily with fork. Remove from oven and shred into small pcs. Combine Red Chile Salsa (see #141) and remaining 1/2 teaspoon salt. On lightly floured surface, flatten a piece of dough with the palm of your hand. With rolling pin (actually, a piece of cut-off broom handle works best), roll out the dough to make a 5" circle, abt. 1/8" thick. Place 2-3 tbs. filling in center of the dough. Brush edges of dough with lowfat milk. Fold dough over filling. Healthy pinch edges together. Crimp with fork to seal. Place on lightly greased baking sheet. Bake for 20 minutes.,, or possibly till golden brown. Remove to rack and cold for abt. 5 minutes. Serve hot. Can be frzn baked or possibly unbaked.
- If baking from freezer, don't thaw. Bake in preheated 350 F. oven for 25-30 minutes. Reheat baked frzn at 350 for 15 minutes.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 16 servings | |
| Calories 182 | |
| Calories from Fat 84 | 46% |
| Total Fat 9.32g | 12% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.02g | |
| Cholesterol 41mg | 14% |
| Sodium 294mg | 12% |
| Potassium 188mg | 5% |
| Total Carbs 14.2g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.72g | 0% |
| Protein 9.65g | 15% |
