Ingredients:
4-6 Fresh Flour Tortillas [Get Them From Your Local Mexican Food Deli]
4-6 Taco Shells, Or Salsa Shells
1 1/2 Cup Pepper Jack Cheese
1 Cup Black Beans, Or Refried Black Beans
1/4 Cup Lime Juice
3 Garlic Cloves, Minced
2 Cups Cooked And Shredded Pork Butt
1/4 Tablespoon Red Pepper Seeds
1 Cup Cilantro, Chopped
2 Garlic Cloves, Minced
1 Tablespoon Oil
Cabbage [Optional]
Tomatoes, Diced [Optional]
Sour Cream [Optional]
Guacamole [Optional]
1 Habañero Chile, Minced [Optional]
Hot Sauce [Optional]
Information:
Serving Size 6
355 Calories Per Serving
14 Grams Of Fat
Cooking Directions:
Add your pork with just enough water to cover pork in large pot. Along with 2 garlic cloves, minced and 1 tablespoon oil. Cover and simmer for 40 minutes. Pork should shredded easily with fork. Preheat your oven to 350 degrees. Now place the cheese evenly amount the flour tortillas. Place them in the oven until melted, about10 minutes. Now quickly but carefully place the hard shells on the flour tortillas and wrap carefully so the flour tortillas is stuck by the cheese on the outside of the crunch shell. Gently press the flour tortillas against the taco. Now put a bit of black beans in the taco. Add the shredded pork and any other toppings you wish. Top with a pinch of salsa and cilantro.
