Pulled Pork Enchiladas with Avocado Mouse and Greek
Yogurt
*Place Pork Sirloin Tip Roast in Crock Pot and cook on
high for 3 to 4 hours with one packet of Lipton Onion Soup Mix
(Depending on the size of sirloin you made need like
another ½ packet of the onion soup mix, so just use your discretion)
And Most of the can of Dr. Pepper…or Sprite. The Soda
acts as a meat tenderizer and also adds a bit of sweetness and the combination
of the two ingredients makes a Gringo Like Carnitas, super yummy. You ll know
the Pork is done when it’s literally falling apart. Set pork aside when done
cooking.
While Meat is cooking or afterwards prepare other
ingredients:
Sautee in butter and olive oil:
(2) Small white onion diced
Several Stalks of Green onion diced
7-8 cloves of garlic minced
(2) 4oz cans of Mild Green Chilies
When browned and vegetables are soften set aside and we
are ready for assembly.
On your counter create an assembly line of these items:
1. Prepared baking dish bottom-lined with Trader Joes
Enchilada Sauce
2. Pulled Pork
3. Sautéed Vegetables
4. 1-2 cans of Black Beans
5. 2 bottles of the Trader Joes Enchilada Sauce
6. 1 can diced black olives
7. Appox 20 white flour tortillas
And then you begin:
Take a tortilla and place a bit of pulled pork inside,
then add some of the sautéed veggies, then sprinkle with some cheese, add the
black beans and pour just a tiny bit of sauce inside. Then roll up like a mini
taco and place in prepared baking dish. Continue this process until you ve
filled individual enchilada. Then pour more sauce over the top, sprinkle with
cheese and the diced olives and you’re done. Simply bake at 350 for about 30min
to an hour until top is bubbly and delicious.
Avocado Mouse:
(2) Large Avocados
(3) tsp of Favorite salsa
(2) tsp of Good Quality Mayo
Salt and pepper to taste
Whip this up and you have your Avocado Mouse
Place your Enchilada on a plate, put a dollop of Avocado
Mouse and a dollop of Honey Greek Yogurt (instead of sour cream), a few diced
tomatoes and you have a meal fit for a king. Enjoy
No comments:
Post a Comment