Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM---------------------FOR THE VEGETABLES-------------------------- 3 sm Beets; roasted and diced 3 md Turnips; diced and sauteed 2 md Carrots; diced and sauteed 1 md Onion; diced and sauteed 3 md Parsnips; diced and sauteedMMMMM----------------------FOR THE TORTILLA--------------------------- 1 md Flour tortilla; diced & -fried crisp Saute the pork until nicely browned. In a heavy bottom pot, sweat the white onion, garlic, and cinnamon. Add the pork, ancho powder, cayenne and fresh thyme. Add water to cover and allow to braise until water is evaporated. Allow the pork to cook in rendered fat for 5 to 8 minutes. Add the cooked vegetables and pork together and add the rich brown stock. Allow to reduce. The consistency should be a tight ragout. Serve on mixed greens and garnish with the crisp tortillas. Posted to bbq-digest by Lloyd on Jun 27, 1999
