| Ingredient |
Quantity |
Method |
|
|
|
Cover the diced pork completely and slack in the cooler between 32° and 36°F prior to use.
|
Braised Pork - (Approximate Yield: 96 oz., 12 each 8 oz. portions)
|
|
IBP® Cut & Ready™ Diced Pork, Uncooked
(#12332-1208) |
6 lbs |
|
|
Flour
|
3-1/2 oz |
|
|
Kosher salt
|
1 tbsp |
|
|
Black pepper coarse ground
|
1/2 tbsp |
|
|
Vegetable oil divided
|
6 oz |
|
|
Onions fresh diced
|
6 oz |
|
|
Poblano pepper fresh diced
|
6 oz |
|
|
Garlic fresh minced
|
2 tbsps |
|
|
Salsa verde commercially prepared
|
36 oz |
|
|
Braised Pork
1. Combine the pork, flour, salt, and pepper in a bowl; toss to evenly coat.
2. Working in several small batches, heat 1/4 cup oil in a large nonstick sauté pan over medium-high heat. Add 3 pounds of the pork and sear for 5 minutes or until browned on all sides. Remove the pork from the pan and reserve. Repeat the process with the second batch. Combine both batches in the sauté pan.
3. Add 1/4 cup additional oil, onions, and poblano peppers to the pan; sauté over medium-low heat for 5 minutes or until tender. Add the garlic and sauté 1 additional minute or until fragrant.
4. Add teh reserved guajillo purée (see recipe), salsa verde, and the seared pork; bring to a simmer while scraping brown bits from teh bottom of the pan.
5. Transfer to a heavy baking pan, cover, and bake in a preheated 300°F convection oven for 60 to 75 minutes or until the pork is tender.
6. Transfer to another container. Cover and hold hot above 135°F. |
Guajillo Purée - (Approximate Yield: 16 oz.)
|
|
Guajillo chiles dried stemmed seeded lightly toasted
|
1-1/2 oz |
|
|
Water hot
|
2 cups |
|
|
Guajillo Purée
1. Combine the guajillo chiles and the hot water in a blender; soak until the peppers are softened. Puree until smooth; strain the liquid through a fine mesh colander.
2. Transfer the strained guajillo purée to another container. Cover and hold at or below 40°F. |
|
To Assemble
|
|
To Assemble a Single Serving
1. Place 1 grilled tortilla on a flat work surface. Spoon 3 1/4 ounces of the rice over the center of the tortilla and layer with 1 1/4 ounces of the roasted corn and black bean blend and 8 ounces of the braised pork (see recipe). Top with 1 ounce of the sour cream and 1/2 ounce of the pico de gallo. Fold to close. |
|
Serving size: 17 ounces
|
|
Build-at-a-Glance
1 ea. Grilled flour tortilla
3 1/4 oz. Mexican rice
1 1/4 oz. Roasted corn & black bean blend
8 oz. Braised pork
1 oz. Sour cream
1/2 oz. Pico de gallo |
|
Nutrition Facts
-
Serving Size:
(679g)
- Servings Per Container:
- Amount Per Serving
- Calories
1060
Calories from Fat
430
% Daily Value*
-
74%
Total Fat
48g
-
45
%Cholesterol
135
mg
-
119
%Sodium
2850
mg
-
33
%Total Carbohydrate
100
-
Vitamin C
80
%Vitamin A
90
%
Iron
50
%Calcium
25
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.