2 teas oil
1 lb pork tenderloin, cut into 1 inch cubes
1 teas ground cumin
2 cloves of garlic, minced or 1 teas garlic powder
1 cup salsa verde (green salsa)
1/2 cup chopped cilantro
8 corn tortillas (heated according to package directions)
1 cup shredded lettuce
Garnish: diced tomatoes and avocado
Heat oil in a nonstick skillet over medium high heat. Add pork and cumin; cook until golden brown on all sides, about 5 mins. add garlic and cook for another minute.
*Stir salsa into skillet; cook 1 minute or until heated through. Stir in cilantro. Using two forks, pierce and shred cubes of pork.* (ok, I admit it, I took the easy, lazy way out! I put the pork tenderloin in a crock pot with some picante sauce and the garlic and cumin and 1/2 cup water and left it on low all day) Then when I got home, I took it out and after cooling for a few mintues, I shredded it. Proceed at this point with the next step.
Fill warmed tortillas with pork mixture, then ad lettuce. Serve with diced tomato and avocado.
Chocolate Castles 