Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories785.7 kcal (39%)
Total Fat57.5 g (82%)
Carbs36.1 g (14%)
Sugars4.6 g (5%)
Protein32.6 g (65%)
Sodium734.9 mg (37%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 lbBoneless Pork Butt
cut into 1 inch pieces
2Onions
1 quartered 1 chopped fine
5 clovesgarlic
3 peeled and smashed, 2 minced
4 sprigsfresh thyme
salt
2 Tbspolive oil
½ tspdried oregano
1 x 14.5 ozCan Tomato Sauce
1 Tbspground chipotle chile powder
2bay leaves
¾ cupvegetable oil
salt
126 inch corn tortillas
Queso Fresco
Garnishes
Avocado
Cilantro
Sour Cream
Lime Wedges
Radishes
Instructions
Step 1
In a large saucepan, bring to a simmer over med. high: Pork, Quartered Onion, Smashed Garlic, Thyme Sprigs, 1 tsp Salt, and 6 cups Water. Reduce heat to med. low, partially cover, and cook 1 1/2 hrs. until pork is tender. Reserve 1 cup cooking liquid and drain. Discard garlic, onion, and thyme sprigs. Return Pork to pan and use a potato masher to make rough 1/2 inch pieces. Set aside.
Step 2
Heat Oil in 12 inch non-stick skillet over med. high heat. Add Oregano, Shredded Pork, and chopped Onion. Cook, stirring often, until well browned and crisp 7-10 min. Add minced Garlic and cook until fragrant, 30 sec.
Step 3
Stir in Tomato Sauce, Chipotle Powder, Bay Leaves, and reserved liquid. Simmer until almost all liquid has evaporated 5-7 min. Discard Bay Leaves and season to taste. In 8 inch skillet, heat oil to 350. Poke center of Tortillas with fork 3 times. Fry Tortillas with potato masher on top 45-60 sec. Drain on paper towels and season with Salt.
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