MEXICAN PORK WRAPS
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
- Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.
Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium
SALT AND SPICE PORK WRAP
First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.
Provided by Phillip D. Humphrey
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
- Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Nutrition Facts : Calories 798.1 calories, Carbohydrate 66.5 g, Cholesterol 107.1 mg, Fat 39.3 g, Fiber 5.2 g, Protein 43.9 g, SaturatedFat 17.1 g, Sodium 4141.2 mg, Sugar 4.2 g
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
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- Preheat the oven to 150 C. Snip the string off the pork and unfurl into your baking tray. Cover with foil and roast for 4-6 hours. You know when it's ready when you stick a knife in and it's very soft. Be careful to keep it TIGHTLY completely covered even the edges of the baking tray when it returns to the oven. It should create it's own liquid and you don't want that to evaporate away.
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- Cook the pork belly for 40 minutes according to the packet instructions until hot throughout and starting to crisp. Allow to rest for 5 minutes, then shred using 2 forks and combine well with the spice mix in a medium bowl.
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