Yield
8 servings

How to Make It

Step 1

Cut pork into 1/4-inch-thick slices.

Step 2

Combine cornstarch, next 3 ingredients, and, if desired, red pepper in a large zip-top plastic bag. Add pork in batches; seal and toss to coat.

Step 3

Brown one-third of pork in one-third of oil in a large nonstick skillet over medium heat, stirring occasionally. Drain on paper towels, and repeat procedure twice. Combine cooked pork and chiles in skillet, and cook until thoroughly heated.

Step 4

Heat tortillas according to package directions. Spoon pork mixture evenly down the center of each tortilla; top with desired toppings, and roll up, jellyroll fashion. Serve with Pico de Gallo.

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