Pork Burritos With Pico De Gallo

• 5 -6 boneless pork chops (1/2 inch thick)
• 12 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 12 teaspoon ground black pepper
• 14 teaspoon ground red pepper (cayenne) (optional)
• 14 cup vegetable oil
• 1 (4 1/2 ounce) canchopped green chilies, drained
• 16 (6 inch) flour tortillas
• sour cream
• chopped tomato
• shredded lettuce
• sliced jalapeno
• shredded cheddar cheese
• guacamole
• 2 tomatoes, chopped
• 12 cup chopped onion
• 12 cup chopped fresh cilantro
• 2 serrano chili peppers, chopped
• 2 tablespoons olive oil
• 1 -2 tablespoon lemon juice
• 14 teaspoon salt
• 14 teaspoon pepper

1. Cut pork into 1/4-inch slices.
2. Combine cornstarch, salt, cumin, black and red pepper in a large ziploc bag.
3. Add pork in batches; seal and toss to coat.
4. Brown 1/3 of pork in 1/3 of oil in a large nonstick skillet over medium heat, stirring occasionally.
5. Drain on paper towels and repeat procedure twice.
6. Combine cooked pork and chiles in skillet and cook until thoroughly heated.
7. Heat tortillas according to package directions.
8. Spoon mixture down center of each tortilla; top with desired toppings and roll up, jellyroll fashion.
9. Serve with Pico de Gallo.
10. PICO DE GALLO: Combine all ingredients; chill; Yield: 1 1/3 cup.

pork chops, cornstarch, salt, ground cumin, ground black pepper, ground red pepper, vegetable oil, green chilies, flour tortillas, sour cream, tomato, shredded lettuce, jalapeno, cheddar cheese, guacamole, tomatoes, onion, fresh cilantro, serrano chili peppers, olive oil, lemon juice, salt, pepper

Taken from www.food.com/recipe/pork-burritos-with-pico-de-gallo-114538 (may not work)