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| Home -> [Meats] -> [La marada Recipe] |
La marada
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Meats |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Pork Tenderloin, chunked | | 10
| oz | RO*TEL Tomato w/Green Chili | | 16
| oz | Refried Beans | | | Picante Sauce | | 6
| | Flour Tortillas | | | Cheese, shredded | | | Lettuce, shredded | | | Tomato, sliced | | | Avocado, sliced | | | Sour Cream |
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Procedures:
| 1 | Brown pork over medium heat until tender. | | 2 | Drain excess grease. | | 3 | Add ro*tel tomatoes and green chilies and picante sauce to taste. | | 4 | Cook until tomatoes are tender. | | 5 | Reduce heat and add refried beans. | | 6 | Simmer until blended well. | | 7 | Deep fry 6" flour tortillas until light brown. | | 8 | Top with meat, bean and tomato mixture. | | 9 | Top with shredded cheese, shredded lettuce, sliced tomato, sliced avocado and sour cream if desired. | | 10 | This recipe was contributed by martha worlein from colwich, kansas to the book "snake, rattle, and ro*tel. |
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