Ingredients
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1
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1
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1
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1
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12
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Directions
Tex-Mex Carnitas,From Tastes & Tales From Texas… with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.,These carnitas are the best Ive had. used a home made taco seasoning and they paired beautifully.,We had left over pulled pork and I decided to try this recipe to make something “new” with it. We loved it! I followed the recipe and then teamed it with a side of Mexican Street Corn – delish!
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Steps
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1
Done
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Cook Pork Roast 3 Hours at 325*. Cool. Shred Meat, Discarding Any Fat. Place Shredded Meat, Taco Seasoning, Water and Green Chilies in a Large Saucepan and Simmer Over Low Heat For 2 Hours. |
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2
Done
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When Ready to Serve, Steam Tortillas to Soften. Place a Generous Portion of Shredded Pork Mixture on Each Tortilla and Fold Over. May Be Served With Refried Beans, Guacamole, Shredded Lettus, Shredded Cheese, Sour Cream, Pico De Gallo, Picante Sauce, or Any Other Garnish of Your Choice. |
