Commercial – Continue Reading Beneath
Components
- 12 oz. pork tenderloin, trimmed of plump
- 1 1/2 tsp. floor cumin
- 1/4 c. defatted chicken broth
- 1 c. chopped candy red peppers
- 3 cloves garlic, minced
- 2 canned chipotle chilies in adobo sauce, seeded and minced
- 1/2 c. reduced-sodium at ease salsa
- 8 (8″) low-plump flour tortillas
- 3 oz. shredded low-plump monterey jack cheese
- 1/4 c. nonfat bitter cream
- 1/4 c. chopped contemporary cilantro
Instructions
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- Step 1Lower the pork into very thin strips. In a resealable plastic storage catch, combine the pork and cumin; shake successfully. Refrigerate.
- Step 2In a 10″ no-stick skillet over medium-high warmth, bring the broth to a boil. Add the red peppers and garlic; cook dinner and proceed for 3 minutes. Switch to a facet plate. Add the pork mixture; cook dinner and proceed for five minutes, or unless cooked by. Add the red pepper mixture, chilies and salsa. Cook dinner and proceed for 2 minutes.
- Step 3Wrap the tortillas in plastic wrap and microwave on high energy for 1 minute. Divide the pork between the tortillas; high with the Monterey Jack, bitter cream and cilantro. Roll up.
Commercial – Continue Reading Beneath
Commercial – Continue Reading Beneath
