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I love Mexican food and the flavors of the American Southwest. And sometimes I just crave this one particular no name meal I make.
My cousin asked me what I called what I made for dinner, and I couldn’t exactly tell her because I don’t know anybody else that makes it. It’s kind of pork carne asada inspired burritos meets enchiladas. Those are the things that inspire this yummy winter dinner.
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So this is my attempt to write it down. I always remember how to make it but so many people keep asking me I figured I would try to get it written down.
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I sautéed pork (six small boneless pork chops sliced as if I was making fajitas) with 1 sweet onion, cilantro, 1 red onion, a couple jalapeños (not seeded), bell peppers, Mexican spices (Tajin seasoning and Hatch chili powder, garlic powder, Goya Adobo, oregano, basil) , 2 limes grated for zest, juice of two limes and 1/4 cup water.
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Then I make a little Mexican inspired tomato sauce with chili powder, red onion, jalapeños, cilantro, grated lime zest, juice of one lime, small can diced tomatoes, 1 6 oz can tomato paste.
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Next I lined a 9” x 12” pan with non stick foil and rolled up in large tortillas one at a time the pork mixture, shredded Mexican cheese and fat free refried beans. Line up side by side – you can fit six. Layer on tomato sauce, top with shredded Mexican cheese blend, a little more sauce. Cover pan with foil and bake in a preheated 350° oven for 30 minutes.
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Serve with Mexican inspired rice, sour cream, pickled jalapeños if you choose, more cilantro, etc.
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