Ingredients
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
Preparation
Taco meat:
Heat oil in a large frying pan over medium/high heat. Sauté onions and peppers until softened and starting to brown about 8-10 minutes.
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.
Add beer and chili powder. Simmer for 3-4 minutes.
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.
Set meat aside.
Chimichanga style taco shells:
Heat oil 1⁄4" deep in a medium sauté pan.
Deep fry flour tortilla shells in olive oil. Fold in half while still soft before removing from pan.
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.
