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Ingredients
- 1 cup finely chopped onion
- 1 cup finely chopped celantro
- corn taco shells, soft
- olive oil
Method
- using leftovers from the NYT southwest roast pork, see recipe at http://www.nytimes.com/recipes/3633/roast-loin-of-pork-with-southwestern-sauce.html
- this is a fabulous recipe in its own right, and this use of leftovers more than doubles its worth.
- thinly slice leftover pork, carefully removing fat, then cut these pieces into smaller than bite size. set aside.
- saute onion in olive oil until just wilting.
- add celantro and pork, and heat through.
- warm tacos in an unoiled fry pan. spoon above into taco shells. top with warmed leftover pepper sauce.
