Categories: Sandwiches

Ingredients

• for the Pico de Gallo:
• 1 tsp. vegetable oil
• 1/4 cup white onion, finely chopped
• 1 plum tomato, cored, diced
• 1/2 clove garlic, peeled, minced
• 1/2 to 1 small jalapeno pepper, seeded and minced
• 1 Tbsp. lime juice plus lime wedges for garnish
• 1 tsp. white vinegar
• 1/4 cup chopped fresh cilantro
• sugar to taste
• salt and black pepper to taste
• For tacos:
• 1 tsp. vegetable oil
• 1 1/4 cups cooked leftover pork loin roast, shredded or cubed
• salt and pepper
• 1/2 tsp. Ancho chile powder or favorite chile powder to taste
• 4 corn or flour tortillas, heated
• 1/2 cup shredded cabbage

Directions

1. To make the Pico de Gallo: In a bowl, mix together all the ingredients (vegetable oil through sugar). Season with salt and pepper and set aside.
2. To make the pork: In a medium nonstick skillet, heat the vegetable oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chile powder. Add meat to the skillet; sauté it to heat through.
3. Divide the meat among the tortillas and serve topped with shredded cabbage and Pico de Gallo. Garnish with lime wedges.
4. To heat tortillas: wrap them in slightly damp paper towels and place in a microwae-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds.

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