South of the Border Meat Master Mix

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is leaner, while ground beef is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess, while sour cream is often less costly.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo is healthier, while canned is more budget-friendly.

Preheat the oven to 200°F.

Place a combination of pork roast and beef roast in a covered Dutch oven without adding oil or liquid.

Cook the roasts on low temperature for 12 hours until tender.

Remove the cooked meat and let it cool for about 2 hours.

Shred the meat and set aside.

Chop onions using a Vidalia chopper.

Turn on the heat under the pan used for cooking the meat without washing it.

Pour off excess fat from the meat juices into quart jars, leaving a little fat in the pan.

Add chopped onions to the pan and stir.

Add green chilies to the onions and cook for about 5 minutes until softened.

Add salsa verde and flour to the mixture and stir to combine.

Cook the mixture for a couple of minutes until it thickens.

Add the reserved meat juices to the pan and bring to a boil.

Once boiling, add the shredded meat to the mixture and stir.

Spray tortillas with cooking oil to soften them.

Pour a circle of egg mixture into the pan, about the size of the tortillas.

Place one tortilla over the egg mixture and press down gently.

Repeat with a second tortilla on top of the first one.

Once the egg has set slightly, flip the tortillas to cook the other side for a couple of minutes.

Layer the cooked meat on top of the tortillas and fold them over to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens