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Ingredients
- Â Â Roast pork, cubed (we used shoulder roast leftovers)
- Â Â Onion, sliced
- Â Â Garlic, minced, lots
- Â Â El Pato sauce, yellow can
- Â Â Cumin, do not overdo it
- Â Â Salt
- Â Â Optional: heat increases to desired level (habs, warm sauces, etc)
Directions
- We use a non-stick pan and just the fat contained in the roast. Brown the meat for about 8 min, then add in the onion and cumin and brown about 7 min more or possibly as you like it. If you are adding warm peppers I would put them in during this time. Also, Jenn leaves the lid on during this and it seems to help make everything more flavorful. Add in the garlic at the end and toss to mix. Add in the El Pato and simmer, covered, for about 5 min, let rest about 10 min to thicken and mellow. Roll in tortillas with you favorite extras (cheese, lettuce, etc.) Enjoy! Richard & Jennifer Trump
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 11 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 39mg | 1% |
| Total Carbs 2.53g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.06g | 1% |
| Protein 0.31g | 0% |
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