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Ингредиенты
- 2 ounce Dry ancho, New Mexico or possibly California chilies (4-6)
- 1/3 c. Tequila
- 1/4 c. Lemon juice
- 3 x Garlic cloves
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Dry oregano
- 1 tsp Salt
- 1Â 1/4 lb Pork butt (shoulder) trimmed
- 1/2 c. Long-grain white rice
- 1/4 c. Canned tomato sauce
- 1 can (15 ounce.) pinto or possibly red beans
- 4 lrg Or possibly 6 regular flour tortillas
- 1Â 1/4 c. Guacamole
- 1/3 c. Lowfat sour cream
- 1 c. Crumbled cotija cheese or possibly shredded jack cheese
- 1Â 2/3 c. Red salsa
- 1/2 c. Minced fresh cilantro
Инструкции
- Tequila-chili marinade: Stem and seed chilies. Whirl in a blender till finely grnd. Add in tequila, lemon juice, 1/4 c water, garlic, oil, oregano, and 3/4 t salt; whirl till pureed. Cut meat across the grain into 1/2" thick slices 3-4" long. In a bowl, coat meat with marinade.
- Refrigerateairtight 15 minutes. to 24 hrs.
- On a large baking sheet, lay parallel about 2 inches apart 2 metal skewers, each about 18 inches long. Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl.
- Place skewered meat on an oiled barbecue grill over med-high heat (close lid on gas grill). Cook, turning often, till meat is well browned and crusty, about 20 min.
- Spanish rice: Meanwhile, in a 1 1/2-2 quart. pan over high heat, bring 3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil. Reduce heat and simmer, covered, till liquid is absorbed; 15-20 min.
- Beans: About 5 min before meat is done, place beans and their liquid in a 1 quart pan and cook over med-high heat till bubbling, about 5 min.
- Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1 or possibly 2 tortillas at a time on grill till lightly browned but still soft, turning once, 30-40 secs. Stack on platter beneath foil to keep hot.
- Assembly: On a board, remove meat from skewers, cut into 1/4" wide strips. Lay tortillas flat. Toward one edge of each, fill equally with guacamole, lowfat sour cream, pork, beans (including most of the liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and roll up tightly to enclose. Add in more salsa to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 669 | |
| Calories from Fat 256 | 38% |
| Total Fat 29.04g | 36% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.04g | |
| Cholesterol 94mg | 31% |
| Sodium 1666mg | 69% |
| Potassium 1548mg | 44% |
| Total Carbs 56.73g | 15% |
| Dietary Fiber 12.7g | 42% |
| Sugars 2.36g | 2% |
| Protein 36.67g | 59% |
