This recipe was from CTHOMPSON76 at All Recipes. She said, "This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe."
I have made this recipe several times and my family loved it each time. She must have had a very large skillet. I have to make this in a Dutch oven. I use a can of whole kernel corn when I don’t have fresh corn on the cob. She added water to it, but all this zucchini makes lots of juice on its own. Use the whole wheat tortillas to sop up the flavorful broth.
1 ¼ pounds boneless pork loin, cubed
1 onion, diced
2 Tbsp. Worcestershire sauce
salt and pepper to taste
3 lbs. (2 med/large) zucchini, cubed (Not baseball bats!)
2 cups corn kernels, cut off the cob
8 (10 inch) whole wheat flour tortilla
1 onion, diced
2 Tbsp. Worcestershire sauce
salt and pepper to taste
3 lbs. (2 med/large) zucchini, cubed (Not baseball bats!)
2 cups corn kernels, cut off the cob
8 (10 inch) whole wheat flour tortilla
Heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing pork and vegetables.
To dice zucchini: Trim ends, cut lengthwise into quarters and cut crosswise into ¼” slices.
Turn heat to high. Sauté pork with onions, salt, pepper and Worcestershire sauce until pork is lightly browned.
Add zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.
Stir in corn. Cover and simmer for 15 minutes.
Uncover and adjust seasoning. If too watery, turn up heat and boil off some of the water.
Wrap tortillas in wax paper and microwave at medium power for 2 minutes, just until hot and steamy. Butter and fold in quarters. Serve immediately.
Serves 8.
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