Sonoran-Style Marinated Pork
Heat Scale: Hot to "Not for Bitches"
- Servings: 8
Source: Burn Blog - Fiery Foods Recipes, Stories, and News
Ingredients
- dried red New Mexican chiles, stems removed, seeds removed and saved
- chiltepíns , seeds removed and saved
- lbs pork tenderloin, sliced into strips 1/4 to 1/2 inch thin*
- large cloves garlic
- Mexican oregano
- salt
- cider vinegar
- water
- Corn or flour tortillas
- small cabbage, chopped
- Juice of 4 limes