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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless lean pork butt

  2. 2 tablespoons 30ml Vegetable oil

  3. 2 tablespoons 30ml Onions - chopped (large)

  4. 2 Garlic - minced or pressed

  5. 6 teaspoons 30ml Chili powder

  6. 1 teaspoon 5ml Cumin

  7. 1 1/2 teaspoons 7 1/2ml Oregano

  8. 1 1/4 cups 296ml Water

  9. 1 teaspoon 5ml Honey

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 3 tablespoons 45ml Tomato paste

Instructions Jump to Ingredients ↑

  1. Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal.

  2. Trim and discard all fat from the meat and cut into 1-inch cubes.

  3. Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown.

  4. Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.

  5. Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard.

  6. To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish.

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