ROAST PORK TACO (or if you buy the larger tortilla you meant to buy--Burrito!).
This isn't difficult to accomplish, but is labor intensive, as it involves appreciable prep and includes three recipes, as follows:
I. Roast pork shoulder; marinade for 2 hours in what you like! I used Sazon con azafran, oregano, cilantro, garlic paste, fresh lime juice, garlic salt, and a homemade barbecue sauce (w/gave syrup for sweetness). I leave the already squeezed lime wedges along the bottom of the pan. After 3 hours of cooking there's a savory-acidic profile to them that is quite delicious, but sharp in flavor. After cutting into super small dice, tumble in a few while dressing the taco. Baste roast an hour and a half through.
Il. Rice and beans; I use some form of Goya stew beans because if I go from scratch, this'll be a two-day taco! I use Uncle Ben's whole grain. I add seasoning to taste, and Sazon or Sazon and ketchup/tomato sauce, for color. Pre steamed veggies (to your liking) are added next. Then, get to stirring (heat b4 you eat). If you'd like a three-day taco, go ahead and create arroz con gondules from scratch.
Ill. Bean dip; mash up some reserved regular or stewed beans--I like white ones--and add in plain Greek yogurt. I stop there, because the beans contain sodium, but you don't have to 😉.
After grill marking a tortilla topped with 2% cheddar, stuff with pork and rice. Start dressing with: iceberg lettuce, plum tomato, avocado, red onion, bean dip, and lowfat ranch. Don't forget the dice of broiled lime wedge. Fold or roll, and ENJOY 😋. Whew!! Hope I have room for hashtags...💋 -------------------''---- ------------------------------------#cookwithme #foodienation #eat
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