Things You'll Need:
- 2 garlic cloves , peeled and minced
- 1 small onions - peeled and chopped finely
- 3 tsp. salt
- 2 large avocados - pitted, flesh scooped out
- 1/2 teaspoon cumin (optional)
- 2 lbs. pork butts - cut into 1-inch cubes
- 2 tbsp. canola oil
- 1 jalapeño chilies - stemmed, seeded and minced
- 3 cups chicken broths
- 2 tbsp. canola oil
- 1 small onions - peeled and chopped finely
- 1/2 teaspoon cumin (optional)
- 1 jalapeño chilies - stemmed, seeded and minced
- 3 tsp. salt
- 3 cups chicken broths
- 2 lbs. pork butts - cut into 1-inch cubes
- 2 garlic cloves , peeled and minced
- 2 large avocados - pitted, flesh scooped out
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Step 1
Heat the chicken stock, oil, 2 tsp. salt, and the pork over medium-high heat in a pot large enough to hold the pork in a single layer. Simmer, stirring occasionally, until all liquid evaporates and the pork is crisp and easily pierced with a fork.
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Step 2
Remove the pork and place on a cutting board. Using two forks, shred the pork into thin strips.
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Step 3
Keep the pork warm while you prepare the other ingredients.
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Step 1
Using the back of a fork, mash the avocado in a bowl with 1 tbsp. lime juice, the remaining salt, onion, garlic and optional cumin or jalapeno. Once you have a fairly smooth paste, taste for seasoning and add more salt if necessary.
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Step 2
Sprinkle a little more lime juice over the avocado mixture and set aside.
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Step 3
Heat a tortilla for 20 seconds in a microwave on High.
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Step 4
Put the tortilla on a large plate and place 4 heaping tbsp. pork and 2 tbsp. avocado mixture in a thick line on the edge of the tortilla closest to you.
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Step 5
Starting at this edge, fold the tortilla over the pork and avocado mixture once. Fold the edges to the right and left of the mixture toward each other until they are snug against the roll of pork.
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Step 6
Continue to roll up the tortilla until it becomes a tight cylinder. Repeat with the remaining tortillas.
