Baja Pork Tacos

PREP: 10 min. • COOK: 8 hours MAKES: 12 serv­ings

Simple & Delicious - - ON THE MENU -

This de­li­cious recipe is my copy­cat ver­sion of the most ex­cel­lent Mex­i­can food we ever had, in Flagstaff, Ari­zona. The orig­i­nal recipe used beef in­stead of pork, but this comes mighty close to the same in­cred­i­ble taste. —Ariella Winn, Mesquite, TX

1 bone­less pork sir­loin roast (3 lbs.) 5 cans (4 oz. each) chopped green chilies

2 Tbsp. re­duced-sodium taco sea­son­ing

3 tsp. ground cumin

24 corn tor­tillas (6 in.), warmed 3 cups shred­ded let­tuce

11/2 cups shred­ded part-skim

moz­zarella cheese

1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco sea­son­ing and cumin; spoon over pork. Cook, cov­ered, on low un­til meat is ten­der, 8-10 hours.

2. Re­move pork; cool slightly. Skim fat from cook­ing juices. Shred meat with two forks. Re­turn to slow cooker; heat through. Serve in tor­tillas with let­tuce and cheese.

PER SERV­ING 320 cal., 11g fat (4g sat. fat), 77mg chol., 434mg sod., 26g carb. (1g sug­ars, 4g fiber), 30g pro.

Di­a­betic ex­changes: 3 medium-fat meat, 2 starch.

HEALTH TIP Us­ing re­duced-sodium taco sea­son­ing saves about 80mg sodium per serv­ing.

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