Chorizo-Calabaza Tacos

Chorizo-Calabaza Tacos

Start to Finish 25 mins

Ingredients:
1 pound ground pork
1/2 cup chopped onion (1 medium)
1 1/4 cups thinly sliced zucchini (1 medium)
1 cup salsa
2 teaspoons ground pasilla or ancho chile pepper
1 teaspoon dried Mexican oregano or regular oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
12 6-inch corn tortillas, warmed
Chopped onion
Snipped fresh Italian (flat-leaf) parsley
Shredded queso Oaxaca or crumbled queso fresco

Directions:
1. In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.

2. Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.

Makes: 12 servings Serving size: 1 taco Yield: 3 cups meat

Mole Pork Flautas

Mole Pork Flautas

Prep 35 mins Cook 8 mins

Ingredients:
1 cup fresh or frozen whole kernel corn
1 cup grape tomatoes, halved, or chopped tomatoes (2 medium)
1/4 cup finely chopped red onion
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
2 tablespoons canola oil
8 ounces lean boneless pork
Nonstick cooking spray
1 15 ounce can reduced-sodium black beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
2 tablespoons water
2 tablespoons bottled mole sauce
8 6 - 7 inches whole wheat or white low-carb flour tortillas

Directions:
1. Thaw corn, if frozen; drain well. In a medium bowl combine fresh or thawed corn, tomatoes, red onion, cilantro, lime juice, and 2 teaspoons of the oil. Set aside.

2. Trim fat from meat. Cut meat into 1/2-inch pieces. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook until brown. Add beans, broth, the water, and mole sauce. Cook and stir for 1 to 2 minutes or until heated through. Using the back of a wooden spoon, slightly mash beans.

3. To assemble flautas, spoon meat mixture along one side of each tortilla. Roll up tortilla; secure with wooden toothpicks. Lightly coat outsides of flautas with cooking spray.

4. Using paper towels, wipe out skillet used to cook meat mixture. In the skillet heat 2 teaspoons of the remaining oil over medium-high heat. Add four of the flautas. Cook for 4 to 6 minutes or until brown and crisp on all sides (remove toothpicks as needed). Remove from skillet and keep warm. Repeat with the remaining 2 teaspoons oil and the remaining four flautas. Serve flautas with corn mixture.

Makes: 4 servings Yield: 2 flautas and about 1/3 cup corn mixture each