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Ingredientes
- 2 Tbsp. Oil
- 1 c. Chopped onion
- 2 lrg Garlic cloves chopped
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 can Whole tomatoes - (16 ounce) pureed with liquid
- 1/3 c. Tomato paste
- 1 c. Chicken broth
- 2 x Poblano chiles roasted, peeled,
- Â Â seeded and diced
- Â Â Sugar to taste
- 3 c. Shredded cooked pork
- 8 x Steamed fresh corn tortillas
- 1/2 lb Shredded white cheddar
- Â Â Cilantro sprigs to taste
- Â Â Lowfat sour cream to taste
- Â Â Chopped Jalapeno to taste
Direcciones
- In a saucepan set over moderate heat cook oil till warm. Add in onion, garlic and salt and pepper and cook mix, stirring, till translucent/soft. Add in tomatoes, paste, broth, chiles, sugar and salt and pepper to taste, bring sauce to a boil and simmer, covered, for 15 min.
- In a bowl, combine the pork with sufficient of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up.
- This recipe yields 8 servings.
- Suggested Wine: Gruet Brut, New Mexico
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 161 | 48% |
| Total Fat 18.23g | 23% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.09g | |
| Cholesterol 68mg | 23% |
| Sodium 388mg | 16% |
| Potassium 582mg | 17% |
| Total Carbs 18.22g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.4g | 2% |
| Protein 24.94g | 40% |
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