Soft Tacos with East L.A. Guacamole
Yield
10 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
or shoulder, cut in 1/2in cubes |
|
| 1 | tablespoon |
lard
or shortening |
|
| Guacamole | |||
| 1 | small |
avocados
halved and peeled |
*
|
| 2 | teaspoons |
onions
minced |
|
| 1 | dash |
garlic powder
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | small |
tomatoes
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| 3 | Sprigs |
cilantro
chopped |
*
|
| 10 | each |
flour tortillas
|
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
or shoulder, cut in 1/2in cubes |
|
| 15 | ml |
lard
or shortening |
|
| Guacamole | |||
| 1 | small |
avocados
halved and peeled |
*
|
| 1E+1 | ml |
onions
minced |
|
| 1 | dash |
garlic powder
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
lemon juice
|
|
| 1 | small |
tomatoes
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 3 | Sprigs |
cilantro
chopped |
*
|
| 1E+1 | each |
flour tortillas
|
*
|
| 1 | wedges |
lemon
|
*
|
Directions
Cook meat in lard 20 minutes stirring occasionally to brown evenly.
Reduce heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice.
Fold in tomato. Set aside.
Drain meat and shred. (There should be about 1½ cups shredded meat.)
Combine chopped onion and cilantro.
Heat each tortilla on griddle or in skillet until pliable.
Spread with guacamole, then top with some of pork mixture.
Top meat with some onion mixture and sprinkle with juice from lemon wedge.
Roll up and serve with additional lemon wedges.
