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Ingredientes
- 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
Direcciones
- Optional: heat increases to desired level (warm sauces, etc)
- 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, leave the lid on during this because 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 your favorite extras (cheese, lettuce, etc.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 101g | |
| Calories 43 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 155mg | 4% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.22g | 3% |
| Protein 1.25g | 2% |
