- 3 lbs boneless pork roast
- 1/4 cup water
- 1-1/2 cup beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chile powder
- 1 tablespoon ground cumin
- 1 large onion, chopped
- 2 (4 ounce) cans chopped green chili peppers or 1 – 7 oz. can
- 1 tablespoon all purpose flour
- 1/2 teaspoon ground cumin plus 1 tsp salt
- 2 cups sour cream – low fat
- 5 cups shredded Monterrey Jack cheese, divided or 1/2 pepper jack & half cheddar
- 1 cup oil for frying
- 30 corn tortillas
Place roast in a large saucepan that has a tight fitting lid. Pour in water, cover, and simmer on low for 30 minutes increase heat to medium/high, and brown the roast on all sides.
Once the water has boiled away, pour in the bee broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low simmer for 2 hours or until the beef falls apart when you try to pick it up.
Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices. and let cool to room temperature.
In a large skillet, sauté the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese, Cook on low for 10 minutes, stirring often, until the cheese is all melted and milled. Set aside and let cool
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Spread 1 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of pork. Roll up and place seam side down in one of two 8 x 11 inch baking dish. Repeat for each tortilla. Continue until you are out of filling.
Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
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