Guacamole 4 Poblano Chiles; roasted and peeled 1 Onion; Medium, Cut in halves 1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips 1 Clove Garlic; Finely Chopped 2 Teaspoon Vegetable Oil 2 Teaspoon Tomato Paste 1 Teaspoon Red Wine Vinegar 1/4 Teaspoon Salt 1/2 lb. plum tomatoes, finely chopped Flour Or Corn Tortillas Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4−inch strips. Cook pork, chiles, onion and garlic in oil in a 10−inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Guacamole and sour cream.
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