Mike'S Tex - Mex Pork Tacos

• 24 oz. boneless pork chops or rib meat
• 1 1/2 C. onion ( 1 medium onion) diced
• 1 1/2 C. bell pepper or red pepper ( 2 small or 1 large pepper)
• 7 oz. salsa verde
• 5 oz. A-1 or Kurtz original steak sauce (generic A-1)
• 12 oz. beer
• 1 tbs. chili powder
• 3 tbs. olive oil
• Flour Tortillas
• Salt
• Pepper
• Optional toppings:
• White cheddar cheese
• Romaine Lettuce
• Tomatoes
• Salsa Picante

1. Taco meat:
2. 1. Heat oil in a large frying pan over medium/high heat. Saute onions and peppers
3. until softened and starting to brown about 8-10 minutes.
4. 2. Add meat and continue to cook at medium high heat until meat is browned. Cook for an additional 4 or 5 minutes to further brown and to reduce moisture.
5. 3. Add beer and chili powder. Simmer for 3-4 minutes.
6. 4. Add salsa verde and A-1 and continue to simmer at medium/high heat, stirring occasionally until all the liquid has cooked off and the remaining meat and sauce is pasty, caramelized and starting to brown like a fajita.
7. 5. Set meat aside.
8. Chimichanga style taco shells:
9. 1. Heat oil 1/4" deep in a medium saute pan.
10. 2. Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan.
11. Top with your favorite toppings. I prefer white cheddar cheese or extra sharp cheddar cheese if white cheddar is not available, shredded romaine lettuce, diced tomatoes and salsa picante.

boneless pork chops, onion, bell pepper, salsa verde, generic, beer, chili powder, olive oil, flour tortillas, salt, pepper, white cheddar cheese, romaine lettuce, tomatoes, salsa picante

Taken from www.epicurious.com/recipes/member/views/mikes-tex-mex-pork-tacos-50161923 (may not work)