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+ | # Shred roast [[pork]] (or roast [[beef]] or [[chicken]]) with fork. |
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+ | # Add remaining ingredients (except tortillas) and mix together. |
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+ | # Dip tortillas in warmed [[oil]] to soften, then spread a large tablespoon of [[pork]] mixture in tortilla and roll up. |
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+ | # Secure with wooden pick and fry in [[oil]]. |
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+ | # Can be frozen. |
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− | Shred roast pork (or roast beef or chicken) with fork. Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up. Secure with wooden pick and fry in oil. Can be frozen. |
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[[Category:Southwestern Meat Dishes]] |
[[Category:Southwestern Meat Dishes]] |
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+ | [[Category:Lemon pepper Recipes]] |
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+ | [[Category:Avocado Recipes]] |
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+ | [[Category:Chicken Recipes]] |
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+ | [[Category:Cheese Recipes]] |
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+ | [[Category:Corn Recipes]] |
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+ | [[Category:Beef Recipes]] |
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+ | [[Category:Pork Recipes]] |
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+ | [[Category:Chile pepper Recipes]] |
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+ | [[Category:Recipes that need photos]] |
Latest revision as of 11:40, 4 April 2011
Ingredients
- 1 dozen corn tortillas
- 1 pound leftover shredded roast pork (or roast beef or chicken)
- 1 cup cheese, shredded
- 1 (4 ounce) can green chiles
- ¼ cup finely diced onions
- ¼ teaspoon lemon pepper
- ½ clove garlic, minced
Directions
- Shred roast pork (or roast beef or chicken) with fork.
- Add remaining ingredients (except tortillas) and mix together.
- Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up.
- Secure with wooden pick and fry in oil.
- Can be frozen.
- To eat, dip in sour cream and avocado dip.