- 4 Poblano Chiles; roasted and peeled
- 1 Onion; Medium, Cut in halves
- 1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
- 1 Clove Garlic; Finely Chopped
- 2 Teaspoon Vegetable Oil
- 2 Teaspoon Tomato Paste
- 1 Teaspoon Red Wine Vinegar
- 1/4 Teaspoon Salt
- 1/2 lb. plum tomatoes, finely chopped
- Flour Or Corn Tortillas
- Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4−inch strips. Cook pork, chiles, onion and garlic in oil in a 10−inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot.
Serve with tortillas, Guacamole and sour cream.
- 6 California avocados, peeled & pitted
- 1−1/2 White onions, chopped
- 1/2 Cup Cilantro, chopped
- Juice of 2 Limes, or to taste
- 1 Small Zucchini, pureed
- 6 Tablespoons Olive oil
- 6 Chiles serranos, finely chopped
- Salt to taste
- 2 Large Tomatoes, chopped
- 1 Green onion, finely chopped
- 2 Chiles serranos, finely chopped
- 1/2 Cup Cilantro leaves
- Totopos (crispy fried tortilla wedges)
Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.