Ingredients
Ingredients
Ingredients
Ingredients
Copyright 1996 From "Savoring Spices and Herbs" By Julie Sahni, Published by William Morrow and Company, Inc., New York
This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crêpes and, if supper is very informal, I let each person fill his or her own. Otherwise, I fill them and heat them in a skillet or the oven. For a vegan version, use corn tortillas in place of the crêpes and nondairy cheeses.
Ingredients
Copyright 2007 Lynne Rossetto Kasper. All Rights Reserved.
Over the years, I've made mental notes of interesting recipes I've read for pork shoulder rubbed with various combinations of garlic and chiles and slowly roasted in a covered casserole until the meat was falling off the bone. The spoon-soft meat was then rolled in tortillas, Mexican style, with cilantro and avocado. An organic pork shoulder at my local market inspired me to finally experiment with the idea. I rubbed the pork in an improvised seasoning mix with the flavors of mole sauce—ancho chile, cinnamon, and clove—and roasted it slowly in a sealed pot. The pork was delectable: succulent, tender, utterly satisfying, a practically effortless way to serve a crowd. If affirmed my love of slow roasting as a great technique for cooking meat.