💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › pork-t… captured on 2022-06-12 at 00:45:42.
-=-=-=-=-=-=-
----------Recipes via Meal-Master (tm) 8.02
Title: GRILLED PORK TACOS & PAPAYA SALSA
Categories: Tex-mex, Pork, Mexican
Yield: 5 servings
-MARY WILSON BWVB02B
Papaya Salsa
1 Papaya; peeled, seeded, cut
- in 1/2 inch cubes
1 sm Red chili; seeded and fine
- chopped
1/2 c Red onion; chopped
1/2 c Red bell pepper; chopped
1/2 c Fresh mint leaves; chopped
2 T Lime juice
Pork Mixture
1/4 lb Pork boneless center loin
- roast; cut in 2x1/4 inch
- strips
1/2 c Fresh papaya; chopped
1/2 c Fresh pineapple; chopped
10 Flour tortillas (6 or 7" in
- diameter); warmed
1 1/2 c Monterey Jack cheese;
- shredded (6 oz)
2 T Margarine or butter; melted
Directions:
Cook pork in 10-inch skillet over medium heat about 10
minutes, stirring occasionally, until no longer pink;
drain. Stir in papaya and pineapple. Heat, stirring
occasionally, until hot. Heat oven to 425~F. Spoon
about 1/4 cup of the pork mixture onto half of each
tortilla; top with about 2 tbsp. of the cheese. Fold
tortillas over filling. Arrange five of the filled
tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1
inch; brush with melted margarine. Bake uncovered
about 10 minutes or until light golden brown. Repeat
with remaining tacos. Serve with Papaya Salsa. Makes 5
servings.
Salsa: Mix all ingredients. Cover and refrigerate
about 30 minutes or until chilled. Makes 3 cups salsa.
----------