I made Bryana's Rosemary Dijon Pork Tenderloin for dinner this week and we had a pretty big chunk of pork left over so I shredded it up and put it into tacos. You could make this recipe completely from the beginning by roasting any type of pork and pulling it apart/shredding it when it's done cooking.
(all of these measurements were eyeballed)
1 lb (approx) shredded pork
1/2 onion chipped pretty small
T canola oil
4 oz (half small can) on tomato sauce/paste
T cumin
T chili powder
3 T worcheshire sauce
1 small red bell pepper diced small
(red pepper flakes, chili paste, or other spice optional if you want some heat)
corn tortillas/taco shells
Saute onion in oil until soft. Add in tomato sauce and saute until thickened a little bit. Add in spices and worcheshire sauce and saute for a few minutes until flavors are all melded together. Add bell pepper, shredded pork and some water and simmer covered for 5 or so minutes until the bell pepper is soft. Add more water if needed and simmer on low uncovered for 10 more minutes or so until the sauce is thickened a little bit and the pork has absorbed the flavor.
Serve in taco shells with sour cream, diced tomatoes, shredded lettuce.....
No comments:
Post a Comment