Soft tacos with east l.a. guacamole
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork butt or shoulder cut in 1/2-in cubes |
| 1 | small | Avocado; halved & peeled |
| 2 | teaspoons | Minced onion |
| 1 | dash | Garlic powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Lard or shortening |
| 1 | small | Tomato; chopped |
| 2 | tablespoons | Chopped onion |
| 3 | Sprigs cilantro; chopped | |
| 10 | Tortillas | |
| Lemon wedges | ||
Directions
EAST L.A. GUACAMOLE
Cook meat in lard 20 minutes stirring occasionally to brown evenly.
Reduce heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice. Fold in tomato. Set aside.
Drain meat and shred. (There should be about 1½ cups shredded meat.) Combine chopped onion and cilantro. Heat each tortilla on griddle or in skillet until pliable. Spread with guacamole, then top with some of pork mixture. Top meat with some onion mixture and sprinkle with juice from lemon wedge. Roll up and serve with additional lemon wedges.