Cooks' Note
This is one of my favorite dishes to go back to. Within three hours, I’m almost always ready for a second taco. And given the generous quantities listed in the ingredients, you’ll definitely have more waiting for you.
Recipe information
Yield
serves 4. serving size: 1 taco.
Ingredients
4 corn tortillas
2 teaspoons water
4 thin slices cooked pork roast, shredded by hand or using two forks
1 cup shredded Monterey Jack cheese
2 cups shredded lettuce
1 cup tomatoes cut into large dice
2 cups tomato salsa
1/2 medium onion, thinly sliced (optional)
4 teaspoons canola oil (optional)
Preparation
Step 1
Dampen each tortilla with 1/2 teaspoon water, and cover with a paper towel.
Step 2
Place in a microwave oven for 10 seconds on high power, then remove.
Step 3
Place 2 tablespoons pork on one side of a tortilla.
Step 4
Add 1 teaspoon cheese, 2 teaspoons lettuce, 2 teaspoons tomatoes, and 2 teaspoons salsa (and onion, if desired) to each tortilla.
Step 5
Fold the tortillas over, covering the meat and toppings completely. Tortillas can also be fried in canola oil, 1 teaspoon for each.
