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Friday, June 4, 2010

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream

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