Yield: 8 Servings
|1 cup||Minced onion|
|2 larges||Garlic cloves, minced|
|Salt and pepper|
|1 can||(16 ounces) whole tomatoes, pureed with liquid|
|⅓ cup||Tomato paste|
|1 cup||Chicken broth|
|2||Poblano chiles, roasted, peeled, seeded and diced|
|Sugar to taste|
|3 cups||Cooked shredded pork|
|8||Steamed fresh corn tortillas|
|½ pounds||Shredded white cheddar|
|Cilantro sprigs to taste|
|Sour Cream to taste|
|Minced Jalapeno to taste|
In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes.tortillas.
In a bowl combine the pork with enough of the sauce to lightly coat.
Divide the filling among tortillas, top with the garnishes and roll up.
>From Taste Show #TS4829
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997