Los Angeles Puerco Borracho

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Los Angeles Puerco Borracho Ingredients

Source: MAINPORK.ZIP	Im
4 In	Cut pork shoulder chops --
Bone	Ed -- cut into 1" strips

Instructions for Los Angeles Puerco Borracho

TEQUILA-JALAPENO MARINADE: 1/2 - cup tequila 1 - fresh jalapeno pepper, seeded and minced 3 - fresh serrano peppers, seeded and minced 1 - dried ancho pepper, hydrated in 1/4 cup warm water, minced 6 - garlic cloves, pressed 1 3/4" fresh ginger root, grated Juice and zest of 1 lime, about 1/2 cup 1/4 - cup peanut oil 2 - Tbspsoy sauce Bamboo skewers FOR SANDWICH: 1 - chopped tomato 1 - chopped onion 8 - flour tortillas, warmed Place pork strips in glass dish. Combine marinade ingredients and pour over meat. Cover; refrigerate 4 to 24 hours, turning occasionally. Preheat hibachi. Remove meat from refrigerator, thread onto bamboo skewers. Let warm to room temperature. Pour reserved marinade into a small saucepan. Heat to a boil. Grill meat quickly, dabbing with hot reserved marinade. Fold meat into hot flour tortillas (pulling skewers out), dab with hot marinade and top with fresh chopped tomatoes and onions. Serves 4. Converted by MMCONV vers. 1.00 Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Mexican