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Well first of all People of Mexico didn't grow up on Flour tortillas..They use corn tortillas..They use them like a bread to sop items up with or cook inside the dishes..I would start with Tortilla soup, Spanish rice and then a pork recipe for the meat like Pork Chili Verde. I know every one will love it.

Chili Verde Pork Ingredients:

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano

2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
Chili Verde Pork Cooking Instructions:

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic.

Saute until translucent, do not brown. Remove and set mixture aside.

Lightly grill the tomatillos on open flame until lightly charred.

Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

Add pork butt to Dutch oven and cook over high heat until browned on all sides

Add the onion-pepper mixture and tomatillos to the pork.

Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper. Serve with warmed corn tortillas. I fry mine in vegetable oil for about 20 seconds to heat up then pat dry with paper towel.

Let simmer for 1 hour.

Tortilla Soup
INGREDIENTS (Nutrition)
4 boneless chicken breast halves, cooked and shredded
2 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup corn kernels
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil

DIRECTIONS
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Spanish rice

2 tablespoons vegetable oil or bacon drippings
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups chicken broth
1 large tomato chopped
1/2 can of chopped green chilis (4 oz can)
1 teaspoons chili powder,
1 tsp cumin
1 teaspoon salt

DIRECTIONS
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water , chilis and tomatoes. Season with chili powder, cumin and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

How To Cook Great Tacos!



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