Pork and tomato carnitas
Uncooked lean pork tenderloin
1 pound(s), cut into 2-inch strips
1 medium, thinly sliced
2 large clove(s), minced
Canned diced tomatoes
2 tsp, or ancho variety
8 small, 8 (6-inch) warmed
- Heat the oil in a large nonstick skillet over medium-high heat. Add the pork, onion, and garlic; cook, stirring, until the pork and onion begin to brown, about 10 minutes. Stir in the tomatoes, vinegar, chile powder, cumin, and salt. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Stir in the cilantro.
- Meanwhile, heat a medium skillet over medium-high heat. Add the tortillas, one at a time, and cook until crispy and browned in spots, about 2 minutes. Turn and crisp on the second side, about 2 minutes longer.
- Lay the warm tortillas out on a work surface and spoon 3/4 cup of the pork mixture along the middle of each tortilla; fold in half to enclose the filling. Yields 2 carnitas per serving.