Tacquitos al Pastor
 
submitted by dave 
 
  serve with chips, guacamole, cumin-scented rice, a big tossed salad and plenty of
  beer
8 small  dried red chiles, seeded and crushed
1/2 cup  vegetable oil
1-1/4 cup  pineapple juice
4   garlic cloves, peeled
1 Tbsp  chicken bouillon granules
1-1/2 cup  white vinegar
1 tsp  dried oregano
  salt and pepper
3 lb.  boneless pork shoulder
2 cup  pineapple cubes (fresh or canned)
2 doz.  corn or flour tortillas
 
place the chiles, oil, pineapple juice, garlic, bouillon, vinegar, oregano and salt 
and pepper to taste in a food processor or blender. process until smooth. simmer in a 
saucepan about 15 minutes. pour into a large container and marinate the pork for 4 
to 12 hours, refrigerated. drain off the marinade and place the pork and pineapple 
in a roasting pan, cover with foil and roast at 350 degrees for a little over 2 
hours, until tender. cool slightly. using two forks, shred the meat. serve rolled up 
in tortillas with sliced onions and chopped cilantro, if you wish. makes 12 servings. 
source: adapted from cooksrecipes.com. 
 
  per serving (without marinade): 449 calories (49 percent from fat), 24.1 g fat (7.6g
  saturated,
10.6 monounsaturated), 80.5 mg cholesterol, 24.1 g protein, 32.2 g carbohydrates,
1.9 fiber,
322.5 mg  sodium.
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 6237) Mirror: rec.food.recipes: Sun, Sep 12, 2004


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