Shredded Pork With Tomato Salsa On Tortilla Chips
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour
2
In a large heavy skillet fry the rounds in batches in 3/4 inch of 375°F
3
Oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides
4
Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt
5
The tortilla chips may be made 1 day in advance and kept in an airtight container
6
In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin
7
Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated
8
Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart
9
Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain
10
Let the pork cool and using 2 forks or your fingers shred it
11
The shredded pork may be made 2 days in advance and kept covered and chilled
12
Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour
13
In a large heavy skillet fry the rounds in batches in 3/4 inch of 375°F
14
Oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides
15
Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt
16
The tortilla chips may be made 1 day in advance and kept in an airtight container
17
In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin
18
Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated
19
Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart
20
Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain
21
Let the pork cool and using 2 forks or your fingers shred it
22
The shredded pork may be made 2 days in advance and kept covered and chilled
23
Make the salsa: In a small bowl combine the tomatoes, the onion, the coriander, the jalapeño, the lime juice, and salt and pepper to taste
24
In a small bowl combine the tomatoes, the onion, the coriander, the jalapeño, the lime juice, and salt and pepper to taste
25
Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig
26
Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig